This was delicious! I'm a baker at the CIA and have little to no COOKING experience (at The Culinary its one or the other) so I was psyched to see this was simple and straight forward without messing around with a roux <--I am mystified and intimidated by roux. I don't think I changed a thing. it was thick and creamy, the second day when I went to actually use it, I had to thin it with milk, it was so thick! my boyfriend made an excellent comment: it's good, but it leaves you room to mess around and add your own seasonings. DELICIOUS!! :D

Reviewed On: Apr. 13, 2009