White Sauce-Butter Balls

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.

• Ready In: 35 mins
• Yields: 28 butter balls

Ingredients

• 2  cups flour
• 2  teaspoons salt
• 1⁄2 teaspoon white pepper
• 2  cups butter or 2  cups margarine, softened

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.