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Overall for a quick white sauce good but have to admit I would rather take that little bit of extra time and make a roux and do it traditionally but biggest issue here was that I did follow the recipe exactly but ended up with a very thick custard consistency of sauce and added about another 1/2 cup milk to get it to a pouring consistency and then added cheese (for a cheese sauce) and put back on the heat to melt cheese and to heat up. The other thing I noticed was as the sauce cooled it was a lot quicker to set/thicken than the traditional sauce as it cooled. If you are in a hurry and want a quick fix and willing to add other flavours (eg or herbs or a bit of mustard) this is a good recipe to go with and would happily recommend. Thank you WicklewoodWench, made for Aussie forum Make My Recipe.