Prep 5 mins
Cook 10 mins
This is a basic white sauce that can be used for pasta or vegetables. Add your favorites for lasagna, and it's great! This can also be used as a cream soup base.
- 118.29 ml butter
- 59.14 ml margarine
- 29.58 ml flour
- 473.18 ml milk
- 354.88 ml cream or 354.88 ml half-and-half
- 425.24 g can chicken broth
- 44.37 ml cornstarch
- 4.92 ml salt
- 2.46 ml rosemary, crushed
- 0.25 ml nutmeg
- 2.46 ml garlic powder
- 354.88 ml grated parmesan cheese
- Melt butter and margarine in saucepan over medium heat.
- Add flour and stir.
- Add milk and cream, stir.
- Mix together broth and cornstarch add to saucepan.
- Heat to boiling, stirring constantly.
- Boil one minute.
- Remove from heat.
- Add salt, spices and cheese.
Wonderful. I made a few changes based on personal preferences. Like a couple of reviewers before, I subbed olive oil for margarine. I also cut the parmesan cheese in half and grated some asiago cheese into the mixture. This is wonderful. A definite once in awhile, unhealthy splurge. Yum. I used cheese tortellini. Bacon or pancetta would be good sprinkled on top. Oh, I forgot. I added a half tsp onion powder.
This white sauce was very good. It is very thick and creamy. I also substituted olive oil for the margarine and it was very very good. Reminded me of a sauce you would get on a pasta dish at a restaurant. I will definitely use this recipe again. Thanks for sharing this great recipe!
This sauce really surprised me.I enjoyed the flavor but instead of using regular flour I used whole wheat flour.I also did not have any garlic powder so I just roasted some minced garlic and added it to the sauce.This is a great recipe,my 10 yearold had seconds.Thanks.