White Sauce-Butter Balls

Total Time
35mins
Prep 20 mins
Cook 15 mins

These are great for OAMC. Take these out of freezer and use them to make a white sauce or a cheese sauce.. You can add anything you would like to your basic cheese sauce and you can have a quick dinner in just minutes. I use more salt but that is a personal preference so be sure to taste your sauce and adjust salt to your taste.

Directions

  1. Sift dry ingredients into a large bowl. Using mixer or food processor add butter to the flour mixture and pulse or mix until mixture is smooth.
  2. Drop by heaping tablespoons onto a waxed paper lined baking sheet.
  3. Place into freezer until balls are frozen.
  4. Remove from freezer and place into freezer bags label and store in freezer for up to 6 months. Recipe makes 28 Butter Balls.
  5. To make a white Sauce:.
  6. In a small saucepan combine butter balls (slightly thawed for a few minutes)and 1 cup milk.
  7. Use a whisk to crush the butter ball.
  8. Stir constantly over medium heat until mixture is smooth ans slightly thickened.
  9. This will make about 1 cup of white sauce.
  10. Thin Sauce: use 1 Butter Ball.
  11. Medium Sauce: use 2 Butter Balls.
  12. Thick Sauce: use 3 Butter Balls.
  13. Creamy Rich Sauce: Substitute heavy cream for the Milk.
  14. Cheese Sauce: Add 1 cup Cheddar Cheese to a medium sauce and stir until cheese melts.
Most Helpful

I have always made a white/cheese sauce or gravy with flour salt, white pepper and margarine. What a fantastic idea!! I mixed this and then put in small compartment ice trays and froze. Wrapped on the counter once or twice, popped right out and then I put in freezer bags. I might add this is also a wonderful base to thicken soups especially bisque soups. Thanks so much for posting.

Montana Heart Song September 30, 2007

These are a great time saver or recipe saver! I made up a batch and pull one out of the fridge if I need to thicken something or to start a white sauce. Really good idea. Thanks Bunlady!

puppitypup September 27, 2007