Reviewed: Oct. 7, 2008

It`s so nice to have some of the most basic recipes posted on this site. I am a mechanic that actually loves to cook but I am not that adventurous and do not usually try to make anything without a recipe. This sauce takes me back some 40 years ago when my Mother would make me creamed peas on toast, just add a can of peas to sauce and cover a slice of toast with it. Eat it with a knife and fork, delicious. Thanks CJO for the post.

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Reviewer:

Ralph Carson

Cooking Level: Beginning

Home Town: Moncton, New Brunswick, Canada

Reviewed: Sep. 29, 2008

I agree with another poster, this is a MUST know, teach your children this one! It is the basic elements and you build on it anyway you like...you will never buy this again from a store!I have added all sorts of yummy spices, seasonings and goodies to it.

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Cooking Level: Intermediate

Reviewed: Sep. 26, 2008

This needed a lot of fresh chopped basil and parsley for flavor. Topped with grated parmesan and asiago cheese.

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Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Sep. 26, 2008

Great sauce and perfect to combine with anything.

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Reviewer:

miri

Reviewed: Sep. 21, 2008

Fabulous flavor and texture! Wonderful basic white sauce. I added a pinch of salt and pepper and a dash of chicken bullion powder. I served mine over steamed veggies (zucchini, summer squash, mushrooms, and onion) and rice. Delicious! It was so good I was spooning it all on it's own before the veggies had finished cooking.

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Reviewer:

Amber

Cooking Level: Expert

Reviewed: Sep. 16, 2008

Oh my goodness, this white sauce base was sooooo easy. I had always thought white sauce was very difficult and it would get lumpy etc. This was perfect!!! I would normally use cream, yet this was much healthier with milk. Thanks sooo much for sharing. This is a FAB FAB base. I added salt, pepper, garlic, mixed dry herbs and a cup of cheese, and made it into the yummiest cheese sauce. Thanks!!! :)

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Reviewer:

SW786

Cooking Level: Beginning

Reviewed: Aug. 29, 2008

I made mac-n-cheese that turned out a little dry, but I added this sauce (it took about a minute to make), and all is well! thanks for the post!

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Reviewer:

Johanna WISHES she were a

Cooking Level: Expert

Reviewed: Aug. 24, 2008

I have used this recipe for many years (about 50) and I learned how to make it from my mother, so it's been our family for a long time. I make a thinner sauce sometimes and use it for a cream soup base. It's a recipe that every child needs to learn :)

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Reviewer:

M.Rossi

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Harvard, Illinois, USA

Reviewed: Jul. 28, 2008

For a nice sauce over fish, instead of milk use half 10% cream and half chicken stock. Sprinkle in some dill and fresh ground pepper. My husband is gluten intolerant, so I substitute potato flour for the wheat flour and it works just fine.

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