Serve as a sauce for gravy, pasta and vegetables.
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.
Read MoreThere 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.
Read MoreThere 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 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 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.
Add much less flour. To fix I added 1/4 tsp of salt, oregano, and 2 cloves garlic, 1/8 tsp of thyme and cumin, 1/4 cup milk, 2tbs of olive oil.
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.
I used this recipe to teach an 18 year old neighbor to cook for herself. It was used with shell noodles to create a simple side dish with steaks and came out fantastically good.
Blahhhh! It had no flavor at all... unless you like the taste of flour. I was lucky to have some white cheeses on hand to bring it to life.
Tracy is 100% correct! Must cook the flour first! I didn't make this I just know it would be an unpleasant taste the way it's written.
