White Sauce Butter Balls

Submitted by: Suzanne McMinn on November 9, 2010

This is the kind of make-ahead mix that is perfect for those days you are so harried and rushed, making even the simplest of recipes is a bridge too far. Pull out a couple butter balls, drop them in a pan of milk, and you’ve got white sauce.

Servings: 28 balls   Prep Time: 10 minutes   Cook Time: none  


2 cups all-purpose flour
2 tablespoons salt
1/2 teaspoon ground white pepper
2 cups butter or margarine, softened


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.

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