In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, January 17, 2016


Serving Size  : 0     Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
  2        tablespoons  salt
     1/2      teaspoon  white pepper
  4             sticks  unsalted butter -- room temperature

Line 2 cookie sheets with either wax paper or parchment paper.

In a bowl combine dry ingredients.

In a large bowl cream the softened butter until light and fluffy.

blend in the dry ingredients.  Mix well

Drop mixture by tablespoons full onto the cookie sheets.

Freeze until hard, then remove from cookie sheet and place in a freezer container that is labeled and dated.  Return to the freezer.


Remove the desired number of butter balls from the freezer, 1 ball for each cup of milk you use to create 1 cup of white sauce.

Place in an appropriate size sauce pan along with the correct amount of milk for the number of butter balls you are using.

Over medium heat use a whisk to constantly stir and break up the butter balls until the mixture thickens and boils.

  "The basic sauce for so many vegetables and soups."
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Per Serving (excluding unknown items): 4166 Calories; 370g Fat (79.0% calories from fat); 30g Protein; 192g Carbohydrate; 8g Dietary Fiber; 993mg Cholesterol; 12845mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 73 1/2 Fat.

Serving Ideas : Use as a white gravy for various meals or as the cream mixture for creamed vegetables or in a variety of dishes.

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