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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.

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janiedooze May 15, 2013

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.

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Marg (CaymanDesigns) March 01, 2014

This is an excellent simple sauce for any quick pasta dish. I add a little grated Parmesan to give it a little extra bite.

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TSavage1953 July 29, 2012

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!

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hydrangiss September 08, 2007

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!

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ceruleanseven August 23, 2007
Asiago Cheese Sauce