- Most Helpful
- Highest Rating
I have been using this since I got my first microwave in 1984! This recipe came with the cookbook included with my Quasar microwave but added 1/8 teaspoon of white pepper and 1/8 teaspoon of dry mustard also. It just adds a little flavor, since I leave out the salt. It is so much easier than the top of the stove method.
Worked like a charm! I haven't bought any white based sauces since I started making this recipe. Thanks so much for posting this versatile, little gem!
Wonderful base recipe. I used it to make a cajun alfredo sauce by adding cajun seasonings and parmesan cheese. yum! My hubby liked even better than the original stove-top version. I look forward to trying your variations. Thanks for sharing!
Just what I've been looking for - thankyou so much for posting.
I have been making white sauce in the microwave for years & agree that it is the only way to go. It is SO much easier than making it on the stovetop. Once you've tried it this way, you will never go back again! I look forward to trying the variations on this recipe.
This recipe turned out exactly as promised - simple and no lumps. It was a lovely thick consistency, but not too thick and I added a couple of teaspoons of mild English mustard, a splash of Tabasco and lots of shaved Parmesan cheese to make a mustard-cheese sauce. Just brilliant!