Delicious! I love the infusion of onions and bay leaf (I didn't use peppercorns because I didn't have them) and I added one garlic clove to the infusion. Great flavor. I skipped the nutmeg and I used this sauce on a pizza and I am going to make this again to serve on pasta. Thanks for sharing this recipe.
thanks for the proportions. I used the recipe to make 4.5 cups of condensed mushroom soup for a broccoli bake. I found that 8 tbls of flour and 8 of butter were perfect with one cup of sauteed mushrooms. I will always used this quantity for my 3.2L baking dish with. Before it was guess work and I was always nervous, but now I am confident of my sauce being thick enough and the right quantity to cover the veggies. Thanks a lot.
I drizzled the white sauce over the butternut squash ravioli. I did substitute Vanilla Almond Milk for milk and it was mildly nutty and delicious! Next time would just top it with some crushed pecans :) Thanks for sharing!
Fabulous and foolproof ... the nutmeg is what I most remember when I used to make this a HUNDRED years ago. Don't be afraid of using the nutmeg I always use freshly grated and it brings this basic sauce to another level. Thank you for posting.
Simple & perfect for anything!
I also loved the infusions and I also added garlic. Thank you!
Great tasting! I didn't use all the fancy stuff like Nutmeg and Peppercorns, but it still turned out brilliant. I loved how this recipe mentioned infusing onions. Great idea! However, it was clumpy but that is normal when I make white sauce...any suggestions to have a less clumpier sauce?
Great sauce! Made a Gluten-Free version using King Arthur's flour. Turned out delicious with excellent consistency.
Made the sauce with soy milk today and it turned out great.