Servings: 1 Gallon
3 cups (1 lb 8 oz) butter or margarine, melted
1 quart (1 lb) flour, wheat, hard, sifted
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water, warm
2 tablespoon (1 1/3 oz) salt
CHOOSE ONLY ONE OF THE FOLLOWING METHODS!
COLD ROUX METHOD:
Blend butter or margarine and flour together; stir until smooth. Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Add roux to milk, stirring constantly. Add salt. Simmer 10 to 15 minutes or until thickened. Stir as necessary.
WARM ROUX METHOD:
Melt butter or margarine over low heat. Add flour gradually; stir with a wire whip until mixture is smooth. Cook about 15 minutes. Stir while cooking. Add dry milk and salt to roux; blend thoroughly. Add water gradually, stirring constantly. Simmer 5 to 10 minutes. Stir as necessary.
NOTE:
Other types of milk may be used in place of nonfat dry milk and warm water.