I was talking with a good friend this weekend about cooking from scratch and realized that I had a new recipe that I just have to share! So Jenny, here it is!
I posted a cream of ___ soup a while back that involved making a mix to keep in the freezer and adding liquid to the mix when it was time to use it. That recipe works well, except that it tends to have clumps in it when done cooking. I found a version that has you make a large batch of the soup all at once and creates a perfect consistency!
I got this recipe from The $5 Dinner Mom Cookbook.
White Sauce
4 T. butter
6 T. flour
3 c. milk
salt and pepper as desired
Melt butter in a medium saucepan. Add the flour and whisk together until it forms a paste that bubbles. Add in the milk and whisk until flour and butter have dissolved into the milk. Cook over medium heat until the consistency that you desire – it will become quite thick (the way we like it) if you let it cook for a while.
We have enjoyed this sauce recently; I hope you will too!
Vanessa: Try this and revolutionize your life.
Whisk the flour into the cold milk and add the butter. Microwave for 1 min on high. Whisk. Repeat until as thick as you like. No lumps and no heating up the kitchen!
Awesome!! Thanks. My mom makes hers in the microwave too — very convenient. So, can you divide and freeze this? How long does it keep?
I would assume you can divide and freeze it. I have never really seen how long it keeps because we use it up so fast