About 20 years ago I found a recipe for a thickening agent,for use in sauces. The recipe was called Frozen Butter Balls.
The origianal recipe as I recall had a ratio of
1 part butter, 1 part flour. [1 lb butter 1 cup flour = about 150 balls]
Drop by tablspoon on a cookie sheet freeze till hard, then pop in a plastic bag.
Ready to make a white sauce:
1 ball .+ 1 cup of milk = thin white sauce
2 balls + 1 cup of milk = medium sauce
3 balls + 1 cup of milk = thick sauce
I changed the origianl recipe abit because it was too messy, to make:
1 lb butter + 2 1/2 cups flour
Shape into balls the size of golf balls,
freeze same method.
The original recipe method was changed from stove top prep .... to microwave prep.
To make a thin white sauce In a small saucepan combine 1 white sauce butter-ball and milk - Stir constantly over medium heat - wisk to dissolve the butter ball - No scorched Pot - Full Proof Success!
My Microwave Method:
Using a microwave save container add butter ball and your choice of cream or milk. 100% power at 1 minute intervals whisk to thickness consistency required.
Basic Butter Ball White Sauce Variations -
For a Creamier Rich Sauce - Substitute Heavy cream for half of the milk in a sauce or use light Cream or 2% milk
- A La King - Saute' chopped green pepper and 2 tablespoons pimiento to a medium sauce
- Curry Sauce Add 1 teaspoon curry powder to medium white sauce
- Herb sauce Add 1 tablespoon crushed dried parsley and 1 1/2 teaspoons drilled dill to a medium sauce
- Onion Sauce - Add Saute' 1 large thinly sliced onion till translucent and to medium white sauce
- Cheese Sauce - Add 1 cup shredded cheddar to a medium white sauce - Stir until the cheese melts do not boil
- Alfredo Sauce - Add half cup chicken stock or white wine, 1/2 cup heavy cream to the butter ball base + add 1/2 cup parmesan cheese + 1/2 cup feta cheese.
When I configured the nutrient value for this recipe I use 2% milk. Using the mastercook program:
Scaling and Nutrient Value:
Yield 2 Butter balls = 2 cups sauce
149 Calories; 13g Fat (79.0% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 591mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Fat.
Edited by: OKANOG at: 3/20/2007 (04:46)