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Cheese flavor is good, but this method of whisking the flour in with no shortening results in a floury-tasting (and textured) sauce. Next time, I would first make a roux with a small amount of butter or oil, then add the flour and cook it to remove the raw flour taste before whisking in the milk. Even bringing the sauce to a boil (whisking all the time) did not kill the raw flour flavor.
A lovely sauce...that is very difficult to photograph. :) I took the other reviewer's advice and cooked the flour in some olive oil first. There wasn't any "raw flour" taste in the final sauce, so that did the trick. I used a generous Tbls. of pesto for my herb option. I think I'd like to try sundried tomatoes instead of herbs or pesto next time. My whole family loved this sauce served over spinach and cheese raviolis.
This is an excellent simple sauce for any quick pasta dish. I add a little grated Parmesan to give it a little extra bite.
Very easy, but must remember to whisk, whisk, whisk! I used more asiago than called for and also added garlic, fresh ground pepper and a dash of onion powder. Great results with my first try at a cream sauce!
Easy and delicious. I did use 1% milk and it took a little over 9 minutes to get it thinck enough. I will certainly add some spices and/or herbs next time- the suace was flavorful on its own but could certainly use a little kick. Thanks for posting!