White Sauce

Page 155

(1 review)

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Recipe Reviews

This makes a very rich and creamy sauce, perfect to use as a base for sauteed mushrooms. It can be a bit too rich, almost - depends on your feeling about heavy cream! Over time, we've reduced the cream and used onions which have been cooked more slowly so they become naturally a bit creamy, and it's still just as good. The thyme is a necessity - it's just the right flavour note here.

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