i thought this was very good, nice and rich and the flavors blended together very well. as for people who thought it was too runny i'm assuming you just didn't cook it long enough. you have to really get the flour saturated in the butter then add the milk very very slowly. it will build up as you pour and then stir. once the the milk was fully incorporated i still cooked it down a little bit before adding the cheese. my sauce was the perfect texture (although there was still waaay to much of it). almost any sauce will thicken the longer its cooked esp cream based ones.
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i thought this was very good, nice and rich and the flavors blended together very well. as...