I'm going to give this four stars because I think the problems others have been having stem from an error in the ingredient list rather than a problem with the recipe itself. The standard formula for white sauces/bechamel using flour, fat, and milk is for 1 tbsp of fat and 1 tbsp of flour will thicken one cup of liquid. So if you have four tbsp of butter and 1/4 cup (also four tablespoons) of flour, then you have to put FOUR cups of milk in, or it will be way too dry and tight. I made it that way, and allowing for variations in seasonings, it worked great for us. Try it again with this change, maybe you'll like it too.
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I'm going to give this four stars because I think the problems others have been having stem...