Having made enough sauces, I knew this would be bland as written. I hate to review one with changes I made for the sauce. Overall, this is a good starter recipe (I had no clue how to make tetrazinni and didn't want one with mushrooms).
I sauteed the following in the melted butter: 1 medium onion, diced; 1 tbsp minced garlic. For gluten free, I used Pillsbury All-Purpose gluten free flour and found that I used about 3/4 C., slowly whisked into the butter, onion, garlic. I know I have the right amount for flour added when the flour/butter mixture starts smelling like a pie crust. Note that the 1/2 C. regular flour as called for in this recipe is enough and my modification uses a different flour blend. Anyway, I slowly whisked in the 3 C chicken broth, and finally the 2 C. milk (again slowly whisking it in). I added salt and pepper to taste. Once, the mixture came to a boil, I added the parmesean cheese (I ran out of plain parm. cheese and used another parm. cheese I had on hand which had herbs in it).
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Having made enough sauces, I knew this would be bland as written. I hate to review one with...