Ranch-Style White Sauce

Basic White Sauce with Milk

1 c Nonfat milk
small Piece of onion (about 1 Tbsp)
2 Tbsp. Grated carrot
1/8 tsp. Freshly grated nutmeg
1/8 tsp. White pepper
2 Tbsp. Instant nonfat dry milk
1 Tbsp. Cornstarch or arrowroot
2 Tbsp. Flour

In a small saucepan combine milk, onion, carrot, nutmeg and pepper. Bring to a boil, then cover, remove from heat and allow to steep for ten minutes. Pour the warm milk through a strainer, pressing down on the vegetables to obtain all the juices. Let cool. Combine dry milk, cornstarch or arrowroot and flour. Add one or two tablespoons cooled milk to the dry mixture and stir to a smooth paste. Return the milk to the saucepan, add the flour paste and stir over medium heat until mixture boils and thickens. If sauce will not be used immediately, cover and refrigerate. Cold sauce will thicken; thin with a little flavored cooking juice, wine or stock. Makes about 1 cup; recipe is easily doubled.