Butter Balls (Beurre manié)

butterballs1butterballs2Butter Balls are the Midwestern down home name for the chef’s fancy Beurre manié (French for kneaded butter).  You of course can make on the fly in just the amount you need for your recipe but these are so handy to make in bulk and have on hand ready to go from the freezer.  We will link this post into recipes where we use Butter Balls.

1 pound softened UNSALTED butter
2 cups flour
2 Tablespoons salt
1/2 teaspoon ground pepper
Place all ingredients in bowl and mix until well combined then drop by spoonfuls on cookie sheet and freeze.  I use an Oneida stainless steel small cookie scoop that is sized 1 1/2 inches across.  Once frozen put into freezer bag or freezer container to store.

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