On 25/06/2011 12:58 AM, sf wrote:
> On Fri, 24 Jun 2011 22:45:12 -0400, >
> wrote:
>
>> I don't make the best M&C because it always comes out tasting too much
>> like flour, no matter how much I cook and whisk the roux.
>
> Okay - I need to ask how much flour& butter you use for a cup of
> liquid.
>

I would say about a Tablespoon of each.
White sauce is very versatile stuff. You can call it Bechemel and use it
for lasagna. You can melt cheese in it for broccoli or cauliflower, as a
base for savory or dessert souffles. It is just a matter of cooking up
the roux and adding liquid until you have the consistency you want. If
it is too thin, add a little more liquid, and if it is too thick, cook
it a little longer. You really don't need to be too rigid about white
sauce and if you learn to fake it you will find things so much simpler
than having to worry about a recipe all the time.