Reviewed: Jul. 8, 2009

Really good and easy to make. little more seasoning to your likening and good to go.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KIMLKOVE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2009

Of course this recipe deserves five stars; it's the basic white sauce recipe that can be found in virtually every cookbook in America. If you add a little nutmeg, then it's your basic Bechamel.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Burnt Toast

Home Town: Saint Louis, Missouri, USA

Living In: Affton, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2009

Substituted Corn Starch for Flour and it was wonderful. My grandma has never been willing to give up her white sauce recipe for steamed cauliflower, but now with this recipe I don't need hers!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelsie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 28, 2009

Perfect lil classic white sauce for bases for soups!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ali

Cooking Level: Beginning

Home Town: Orillia, Ontario, Canada

Living In: Christchurch, Canterbury, New Zealand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2008

I made a white cream sauce once, but forgot how i did it. This helped jog my memory. Variations can include: adding the flour to the melted butter like a roux; using sour cream instead of flour and simmering till thick; using black pepper; before simmering a tsp of marjoram; and while serving, top with dried parsley.

Was this review helpful? [ YES ]
1 user found this review helpful