Reviewed: Nov. 12, 2009

Mom used to make this back in the 50's and mix tuna into it, serve over mashed potatoes or rice, even toast...I lost her notes and when I found it here I was so thrilled :) As delicious as ever!

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Kathy

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Citrus Heights, California, USA

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Reviewed: Nov. 11, 2009

This is great!! I put it on my pasta with some Mediterranean oregano leaves and Mediterranean basil leaves and it taste great!!!! But you add your own spices and I'm sure it will be good!! Good luck!!

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Reviewer:

10-year old pastry chef

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Reviewed: Oct. 25, 2009

perfect base for anything really... just have to season it appropriately. I threw in a splash or two of white wine... parmesan cheese, a fistful of pre-grated pizza cheese, some crack peppercorns, a block of frozen chopped spinach, garlic puree and some coarse salt.... but throw in what you like im sure it will still come out great! best of luck to everyone :-)

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tasteisparamount

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 17, 2009

Easy and adaptable! Halved the recipe, added garlic, white wine, dijon mustard and pepper and served over steak tips--delicious.

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Stradivaria

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Reviewed: Oct. 14, 2009

Supremely inexpensive and easy to make. It is so versatile that you can add cheese or onion or pasta or bacon or chicken or tomato or all of the above and you can't go wrong. Next time I want to add butternut squash and cardamon for a fall flavor.

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hermanabauer

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Reviewed: Oct. 13, 2009

Great basic recipe. I substituted whole wheat flour instead of the white so my "white sauce" was more of a light beige-ish sauce but the taste was still great. Served it over pasta with salmon and it was the perfect side.

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OneBiteRule

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2009

Tasted good! I doubled the recipe and used it over noodles. Added extra milk, ground pepper, dried basil and parmesan cheese. My 2 year old grandson loved it...

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Abigail

Cooking Level: Intermediate

Living In: Lapu-Lapu City, Cebu, Philippines

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Reviewed: Sep. 15, 2009

Great base sauce!! I added Garlic and parmesan. Great over noodles and broccoli.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 10, 2009

Made the perfect base for my experimental concauction that turned out GREAT! I added to this recipe 2 tbsp romano chese, a little bit of sprinkle chedar chese, some tomato sauce and a little dash of salt, I also added a little cracked peppercorn dressing....I had to use what I had available and it turned out to be a masterpiece better than ollive gardens creamy tomato sauce!

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RachaelG

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Reviewed: Aug. 28, 2009

Is a good base for a white sauce. I sauteed some finely diced shallots and garlic with the butter. Then I added a couple dashes of salt and balck pepper to the final product. Very tasty.

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Li

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

This is a great base for any white sauce. It's just like what my mom used to make. I made cheese sauce with it by adding salt, pepper, and cheddar cheese. It turned out great over my breaded chicken! Yummy!

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Reviewed: Jul. 22, 2009

Simple, easy, quick, versatile ... what more can a person ask for in a white sauce?? Thanks for sharing.

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Laurel

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Reviewed: Jun. 12, 2009

Great base sauce; I add 5 oz. tuna, salt, pepper, chopped onion and cheddar cheese to make a sauce I pour over 6-8 oz. cooked noodles.

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Sherri

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Reviewed: Jun. 9, 2009

Great base, added salt, pepper and parm cheese and made a white sauce for my 4 year old and she loved it.

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Matt

Cooking Level: Intermediate

Home Town: Longs, South Carolina, USA

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Reviewed: May 31, 2009

We have been using this recipe since I was a little girl. Add salt and peper and it is a gravy for toast or biscuits!

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MELA0870

Cooking Level: Beginning

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Reviewed: May 9, 2009

very easy and quick. I use this to make a cheese sauce for veggies! Learned how to make it in home-ec too, but it's been so long I had forgotten. Thanks for the recipe!

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bethm

Cooking Level: Expert

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Reviewed: May 6, 2009

Basic Bechamel sauce! One of the classic 5 mother sauces! Great stuff!

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Charliene

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: San Lorenzo, California, USA

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Reviewed: May 4, 2009

This is a great and easy base. I use it often as we cook at home daily. I've made alfredo sauce, macaroni and cheese, an herb and garlic sauce--very versatile.

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sis.e.bare

Cooking Level: Intermediate

Home Town: The Dalles, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 15, 2009

Doubled the recipe, added 1/2 cup of good chicken broth, a lot of black pepper (because we like pepper!), salt to taste (kosher and garlic salt blend), and dried parsley. I also added roast chicken from the night before, which I shredded. Then I boiled egg noodles and tossed it with the sauce. SUCH A GREAT QUICK MEAL!... especially when you've had a long day :)

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Miss Wendy

Cooking Level: Intermediate

Home Town: Palm Desert, California, USA

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Reviewed: Mar. 30, 2009

Great base recipe. It can be used in several dishes. I sauteed garlic with olive oil instead of butter, once ready I added a lot of fresh grated parmesan cheese and black pepper and served over whole wheat spaguetti.

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