I did not tknow that you can use whole wheat flour to make make a white sauce, that is so cool. thanks.
March 26, 2009, 3:17 pm
As an addendum, I have recently learned that whole wheat flour keeps best in the refrigerator. Who knew!?
March 26, 2009, 6:17 pm
Be sure to use whole wheat PASTRY flour. Whole wheat bread flour is darker, grainier and generally too course for a smooth sauce. Cynthia
March 29, 2009, 7:15 am
March 30, 2009, 12:32 pm
March 30, 2009, 12:33 pm
Thanks for the demo. I haven't had very good luck in making cheese sauce, so this video helps me want to try again. Now just have to get some ww pastry flour.
March 31, 2009, 10:33 pm
This sauce is delicious. I bought the WW Pastry flour per your recommendation for cookies a couple of months ago and have been using it for a ton of recipes. It is lighter and easier to work with. I made a healthier macín chesse w/whole wheat elbow macaroni, broccoli, cannelinni beans, and this sauce. Delicious!!! Thanks! :)
May 24, 2009, 12:23 pm
Have you tried a gluten-free version of this recipe?
August 1, 2009, 5:13 am
Tell me, do u have to boil broccoli first or you just put them in the way it is?? thanks
June 10, 2010, 6:16 am
Francine, Definitely blanch the vegetables. In the recipe above click on Blanched Vegetables to learn how.
June 13, 2010, 7:45 am
Yeah, that's a drag when you give your number out, and then you sober up, and they call. I understand.
October 3, 2010, 8:01 pm
I like yor idea of making of cheese sauce with whole flour
October 27, 2010, 6:43 am
I make this recipe as-is for lunch nearly every week. Today, I had some fabulous, rich chicken bone stock that I used in place of the milk, and it was a fast and easy cheesy-veggie soup that my boys devoured!
February 17, 2011, 11:19 am
I don't think it is right this lady answer the phone while showing a recipe.
March 23, 2011, 2:36 pm
We love Jane!!! If she can do it, so can we! Gluten free: Whisk up cold milk with a 2tsp of arrowroot powder (cheaper) or kudzu root starch (more expensive). Pour into pan (skip butter) and heat until thickened as shown. Stir in cheese. Voila!
November 28, 2011, 5:14 pm
Do you think corn starch might work to thicken the sauce as a gluten free variation of this?
December 22, 2012, 11:42 am
Yes Tori - either corn starch or arrowroot could work. However don't begin by making a roux (butter and flour). Combine butter and milk, bring heat up then add thickener.
December 22, 2012, 11:58 am