Comments on: White sauces

By: Graham

Graham — Fri, 13 Jan 2012 09:08:28 +0000

Hi Belinda, cheese thickens the sauce very quickly and some cheeses more so than others, next time add more milk to the white sauce and add the cheese gradually until you get the right consistency. Cheers for now G

By: Belinda

Belinda — Fri, 13 Jan 2012 08:37:57 +0000

Hi Graham I tried to make a 3 cheese sauce(cheddar, feta and blue, holiday left overs)with some pasta last week came like a stiky paste.I made it in the microwave will try it on the stove top hope it comes out better, thanx

By: Graham

Graham — Mon, 07 Nov 2011 08:42:36 +0000

Hi Rowaidah, so glad you and your customers have enjoyed, have a successful week. Happy days G

By: ROWAIDHA ESSOP

ROWAIDHA ESSOP — Fri, 04 Nov 2011 12:20:16 +0000

Hi Graham
well wishes to you
i own a resturant and take away and i have wone wonders with the suaces over the weekend thank to you.
kind regards
Rowaidha

By: Graham

Graham — Mon, 24 Oct 2011 11:01:50 +0000

Thanks Rowaidah, makes a big difference when you have the right start.. Have a lekker day G

By: ROWAIDHA ESSOP

ROWAIDHA ESSOP — Mon, 24 Oct 2011 09:30:38 +0000

JUST ONE WORD – WOW!

By: Graham

Graham — Thu, 19 May 2011 09:01:28 +0000

Great Josh, the extra parmesan may have absorbed some of the liquid so it would depend on how much you added. Let us know how your next attempt goes. Cheers for now G

By: Josh

Josh — Tue, 17 May 2011 12:49:52 +0000

Hi Graham,

Tried out this sauce with a pasta dish last week. Added a little grated parmasen cheese as well as some mushrooms (from the mushroom sauce bit of the recipe), was really delicious except I think I added too much flour so it was too thick. Gonna give it another go soon!

By: Graham

Graham — Thu, 02 Jul 2009 11:41:41 +0000

Go on, you can do it in future, it’s only a couple of minutes extra.. Cheers G

By: Barbara

Barbara — Thu, 02 Jul 2009 11:02:50 +0000

Hi Graham I make a good cheese sauce in he microwave it is quick and no pan to wash but I must admit the proper “cooking” of the flour and the making of the roux on the stove is far better – a little tedious but you can defnitely tast the difference in sauces.