Good sauce however, substituted thyme with 1 large bay leaf (thyme can be overpowering for some dishes) and the broth/half-and-half with 2 cups whole milk. Omitted salt (used salted butter) and made a light blonde rue with the butter and flour, created just a bit more character. This recipe is a great starting point for many other sauces. With the addition of other herbs/spices/cheeses you can go to mornay sauce, bernaise sauce and many ohters.
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Good sauce however, substituted thyme with 1 large bay leaf (thyme can be overpowering for...