Reviewed: Nov. 30, 2011

I did not like this sauce at all. It was one of the worst pasta sauces I have ever eaten. It did not have much flavor and it was not creamy in the way most sauces are. I give it no stars.

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Reviewer:

krowe

Reviewed: Aug. 19, 2011

I doubled the recipe exactly as written. It was good, but I added a little shredded parmesan cheese later. Turned out pretty good, but I think there was too much flour because I had to add quite a bit of additional milk to thin it out. Even still, once it cooled, it turned into a very thick, sticky sauce (hence, just 2 stars).

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2 users found this review helpful

Reviewer:

Joi

Reviewed: Mar. 10, 2011

Very good basic recipe. I doubled it and added ground beef, saluted fresh mushrooms, garlic, onion, and parsley. Served over skin-on mashed red potatoes. You can thicken or thin sauce based on your preference.

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5 users found this review helpful

Reviewer:

Dmseck

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Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Sep. 19, 2010

this sauce was great i added some cheese whiz and some grated marble cheese with some cayenne mixed in with peas and carrots, would be great with any vegetable. couldnt find my garlic poder at the time but it would be a nice touch too. If you just add some parmesan cheese and garlic to the basic white sauce then you have alfredo sauce

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12 users found this review helpful

Reviewer:

shelleym

Reviewed: Feb. 9, 2010

This was the perfect, easy sauce I was looking for. I used it for a carrot, cauliflower and broccoli vegetable dish. Very good

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6 users found this review helpful

Reviewer:

newtnest

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Reviewed: Feb. 9, 2010

A definite classic that's the perfect base for just about anything. Just add based on personal taste and preference (or what you have in the kitchen at the time)......

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19 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 8, 2009

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

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4 users found this review helpful

Reviewer:

KIMLKOVE

Cooking Level: Expert

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.

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5 users found this review helpful

Reviewer:

Burnt Toast

Home Town: Saint Louis, Missouri, USA

Living In: Affton, Missouri, USA

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!

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23 users found this review helpful