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My review
White Sauce
CJO
"I learned to make white sauce in Home Ec too many years ago to count. It can be used as a base for lots of dishes. I use it for macaroni and cheese for my granddaughter."
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Ingredients
15 m servings 48 calsOriginal recipe yields 8 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 48 calories; 3.5 g fat; 2.9 g carbohydrates; 1.2 g protein; 10 mg cholesterol; 33 mg sodium. Full nutrition
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Reviews
Read all reviews 319393 Ratings
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Most helpful positive review
8/21/2007
The classic white sauce. Add cheese for a cheese sauce. Other sauces based on this would use tomato puree or lemon or egg yolk. People shouldn't give this a lower rating because it is bland. Whi...
Most helpful critical review
3/28/2011
I liked this recipe.....it is bland and definiently needs something... As a base recipe it is perrfect. i added cheese to this and made an alfredo sauce
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8/21/2007
The classic white sauce. Add cheese for a cheese sauce. Other sauces based on this would use tomato puree or lemon or egg yolk. People shouldn't give this a lower rating because it is bland. Whi...
9/18/2007
This was so easy and a great base. We were having Shrimp so I added crushed garlic, parm cheese, parsley and pepper. Next time I will add tomato and bacon and have it over penne pasta.
8/24/2008
I have used this recipe for many years (about 50) and I learned how to make it from my mother, so it's been our family for a long time. I make a thinner sauce sometimes and use it for a cream s...
12/11/2006
There is a reason this is a highly rated sauce....its called a béchamel and is a basic french cooking sauce. Been around forever and ever.
4/16/2007
Great starter white sauce, texture was perfect. I added salt, pepper, nutmeg, fresh crushed garlic, bacon and parmesan. Next time i will add green onions and shrimp instead of bacon.
7/1/2003
A simple, easy and very versatile sauce. I added Pepper Jack cheese to the sauce along with a few seasonings and served over filled crepes. Good Carolyn and thanks!
11/29/2002
This recipe is very good and goes very good with any kind of cheese to make a very good cheese sauce.
9/26/2008
This needed a lot of fresh chopped basil and parsley for flavor. Topped with grated parmesan and asiago cheese.