White Sauce Butter Balls Recipes

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

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.

Steps:

• 1. Mix together the spices and ground beef. Shape into 1-inch diameter balls. Fill large sauce pan with enough water that will be enough to cover the meatballs, but do not put them in yet!
• 2. Bring water to a rolling boil. Put one meatball into the pot at a time to keep the water boiling. When all the meatballs are added to the pot, keep boiling an additional 1/2 hour until the meatballs are almost white.
• 3. After cooking meatballs for 15 minutes, add the chopped onions to the pot.
• 4. Add the butter to the pot. Mix the flour and milk together and slowly add to the pot, stirring constantly until the sauce is thickened. Add salt and pepper to taste.
• 5. *** Serve over biscuits, noodles or rice.

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.

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.

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.

Steps:

• In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
• Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
• Serve with fish or vegetables.

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!

Steps:

• In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
• Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

Steps:

• Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
• Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.