There is an easy fix to this recipe. Uncooked flour will taste like raw flour. To correctly make this sauce (called a roux) you must first cook your flour in a couple of tablespoons of butter or oil. Heat the butter in a saucepan on low heat, being careful not to burn. Stir in flour until a paste is formed. THEN add liquid ingredients gradually, stirring constantly over low heat until smooth and desired consitency.
When I tried this recipe it tasted chalking and flour-ey !!! I would suggest that no one use this and that if you do try it, you use LESS flour.
This started too flour-ee. We used half & half with regular white flour, doubling the amount of dairy with the prescribed amount of flour and it turned out fine. Then we added salt, lots of pepper and 6 cloves of garlic in a 4 serving recipe. Yum. 2 star recipe starting but but it's a 4 1/2 star recipe with these changes :-D
I used this as a base for white sauce for peas. I suggest adding some sugar for a little flavor. Maybe garlic parsley etc. It has no taste but can be used as a base and then add what you want to make it taste like something other then flour.
I used this as a base for my cream sauce adding some garlic salt pepper and italian spice for flavour. It turned out quite well but I would use a little less flour next time.
This definitely has potential but I couldn't put my finger on it. I wish I would have read the reviews before ruining my heavy cream expensive stuff!. I cut this recipe down to serve 2 and still it came out too thick. Definitely should have used less flour! I ended up having to add dill & garlic to spruce it up. I am not sure if I want to attempt this recipe again but I am sure it could be fixed.
I halved the recipe (didn't know if it would keep) and it didn't turn out well at all. In the end, I used 1 cup of cream, salt and pepper, some garlic and corn starch to thicken. This way turned out better than the directions.
I tried it with chicken breasts and served it on top of pasta it was pretty good it depends I guess how you spice it up and what pasta you may use. I used reg. spaghetti but you can use fettucine or linguini or like pastas that really hold up to a good sauce such as this.
I ended up adding a lot of garlic to it making it into a garlic cream sauce out of it. The amount of garlic varies for the dish you're using for. For just plain pasta I usually end up using 2-3 cloves. But obviously it depends on the person. It made a very good base for a garlic sauce.
