White Sauce Butter Balls Recipes

BéCHAMEL SAUCE (BESCIAMELLA) | HOW TO MAKE ITALIAN WHITE SAUCE

Steps:

• In a saucepan, melt the butter over low heat. Now add the flour. Mix quickly with a whisk. Stir until the mixture is smooth and without lumps.
• heat the milk, without bringing to a boil. Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon.
• Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional). Italian béchamel sauce is ready to use.

BASIC WHITE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

WHITE SAUCE

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

WHITE SAUCE

Steps:

• In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

WHITE SAUCE-BUTTER BALLS

Steps:

• 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.

WHITE SAUCE BUTTER BALLS

Steps:

• 1. Line 2 Baking Sheets With Waxed Paper; Set Aside. In a sifter, combine Flour, Salt and Pepper. Sift Into a Large Bowl. Using a Electric Mixer - Cream Butter in Until Smooth (a Food Processor works fine too.) Mix flour mixture into butter.
• 2. Drop by Heaping Tablespoonfuls onto the prepared baking sheets. Roll into balls quickly so you don't melt them. (They can be frozen until you need them if you freeze them separately on a sheet before putting in a zip lock bag.)
• 3. Basic White Sauce Heat n' Serve - that's all there is to it! 1, 2, or 3 White Sauce Butter Balls and 1 cup cold milk In a small saucepan: Thin white sauce, combine 1 white sauce butter-ball and 1 cup of milk Medium white sauce, 2 butter-balls and 1 cup milk Thick white sauce, 3 butter balls and 1 cup milk - Stir constantly over medium heat - whisk to dissolve the butter ball and sauce thickens- No scorched Pot - Full Proof Success!