Name: White Sauce Mix I
Ingredients: 2 cups instant dry milk; 1 cup unbleached flour; 2 teaspoons salt; 1 cup butter

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

White Sauce Mix I

Ingredients

2 cups instant dry milk
1 cup unbleached flour
2 teaspoons salt
1 cup butter

Directions

Make the mix

In a large bowl combine dry milk, flour and salt then mix well.
With a pastry blender cut in butter until mixture resembles fine crumbs.

Store

Lightly pack in a large airtight container.
Store in refrigerator and use within 2 months.

Nutrition, whole recipe (rough)

706Calories

21 gProtein

21 gFat

107 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Instant dry milk: Provides milk solids for a creamy, thickened sauce base.
Unbleached flour: Thickens the mix so it sets into a smooth sauce when combined with liquid.
Butter: Adds fat that coats the dry ingredients and gives the mix richness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.