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."
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Ready In:
28 butter balls




  • 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.
  • Drop by heaping tablespoons onto a waxed paper lined baking sheet.
  • Place into freezer until balls are frozen.
  • Remove from freezer and place into freezer bags label and store in freezer for up to 6 months. Recipe makes 28 Butter Balls.
  • To make a white Sauce:.
  • In a small saucepan combine butter balls (slightly thawed for a few minutes)and 1 cup milk.
  • Use a whisk to crush the butter ball.
  • Stir constantly over medium heat until mixture is smooth ans slightly thickened.
  • This will make about 1 cup of white sauce.
  • Thin Sauce: use 1 Butter Ball.
  • Medium Sauce: use 2 Butter Balls.
  • Thick Sauce: use 3 Butter Balls.
  • Creamy Rich Sauce: Substitute heavy cream for the Milk.
  • Cheese Sauce: Add 1 cup Cheddar Cheese to a medium sauce and stir until cheese melts.

Questions & Replies

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  1. Montana Heart Song
    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.
  2. puppitypup
    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!


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