1/4 cup powdered milk (full cream tastes best)

2 tablespoons cornstarch (cornflour)

2 tablespoons butter or margarine

1 cup water

Mix powdered milk and cornstarch. Add the rest. Stir while cooking over medium heat until thick.

This is a very handy recipe which cooks up more easily than with liquid milk.  You can make it  in a large quantity without the water and keep in fridge for quick use. Add cheese for cheese sauce. Add chicken bouillon and use as a substitute for cream of chicken or mushroom soup.