Combine the flour, salt, and pepper in a mixing bowl. Using an electric mixer, cream the butter into the flour mixture. Drop it by heaping tablespoonfuls onto waxed paper-lined baking sheets. (I needed two.) Place the baking sheets in the freezer until the balls are firm. Transfer the balls to a large freezer baggie. (They’ll stay good for about six months.) It’s supposed to make approximately 28 white sauce butter balls. For me, it made 32. As long as you’re in the general vicinity there, it should work right in the white sauce recipe.

White Sauce Recipe:
Combine a cup of milk with one, two, or three balls in a small saucepan over medium-low heat. Stir constantly with a whisk as the ball melts and thickens into a sauce with the milk. For a thin sauce, use one ball. For a medium-thick sauce, use two. For a thick sauce, use three.