tag:blogger.com,1999:blog-7002245443903359035.post3622798749584883483..comments2013-09-19T01:09:13.153-04:00Comments on His Daily Mercies: Talk About It Tuesday - White SauceJennyhttp://www.blogger.com/profile/07310731482338617664noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7002245443903359035.post-39340687849356153012009-04-24T09:12:00.000-04:002009-04-24T09:12:00.000-04:00Cindy, I've read about doing this but have never t...Cindy, I've read about doing this but have never tried it. Thanks for posting the recipe. I'm going to copy and paste it for future use. Keep the good ideas coming!Jennyhttps://www.blogger.com/profile/07310731482338617664noreply@blogger.comtag:blogger.com,1999:blog-7002245443903359035.post-33418858559481419712009-04-24T09:01:00.000-04:002009-04-24T09:01:00.000-04:00Ok, now you have my ears pricked. First you talk ...Ok, now you have my ears pricked. First you talk about dried milk, then you talk about white sauce. I don't believe in coincidences so here you go: I make something called "White Sauce Butter Balls: from the More Make a Mix cook book. A very easy way to make a starter for your white sauce ahead of time. You need:<br />2 cups all purpose flour<br />2 Tblsp Salt<br />1/2 tsp ground white Pepper<br />2 cups butter - softened.<br /><br />Line 2 baking sheets with waxed paper; set aside. In a sifter, combine flour, salt and white pepper. Sift into a large bow. Use a mixer or hand blender to cream butter into flour mixture until smooth. Drop by heping tablespoons onto prepared baking sheets (approx. 28 butter balls). Place in freezer until butter balls are frozen. Then place in freezer container and store up to six months. When you are ready to use, place 1 - 3 white sauce butter balls in a small sauce pan, heat over medium temp. Add 1 cup cold milk and heat until smooth and slightly thinkened. For a thin sauce, use one ball, for a thick sauce use three. For herbed sauce, add 1 Tbsp crushed dried parsley, and 1 1/2 tsp dried dill. For cheese sauce, add 1 cup shredded cheddar cheese. Add to soups to thicken and give a richer taste. The options are endless. There is another version of this same recipe that uses powered milk as well, both recipes are tried and true.Cindy Tnoreply@blogger.comtag:blogger.com,1999:blog-7002245443903359035.post-11109593536576036932009-04-22T08:25:00.000-04:002009-04-22T08:25:00.000-04:00I will definately try this! Thanks!I will definately try this! Thanks!Donna Kayhttps://www.blogger.com/profile/13939306585209899212noreply@blogger.comtag:blogger.com,1999:blog-7002245443903359035.post-76530488367630782182009-04-22T08:24:00.000-04:002009-04-22T08:24:00.000-04:00I will definately try this. Thanks!!I will definately try this. Thanks!!Donna Kayhttps://www.blogger.com/profile/13939306585209899212noreply@blogger.com