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The Watercooler
cooking question
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<blockquote data-quote="kris" data-source="post: 55986" data-attributes="member: 74"><p><span style='font-size: 11pt'> <span style='font-family: Georgia'> <span style="color: #003300"> <em>okay, now that i know what a roux is lol i can safely say i can't use that method as it is butter based which would definitely change the taste of the white sauce. even when we make lipton Parmesan noodles we leave the butter out because we don't like how the butter makes the sauce taste.</em></p><p><em></em></p><p><em>did find a couple of white sauce M&C recipes online that just use flour & milk. will try that.</em></p><p><em></em></p><p><em>thanks for the suggestions.</em></p><p><em></em></p><p><em>kris </em> </span> </span> </span></p></blockquote><p></p>
[QUOTE="kris, post: 55986, member: 74"] <span style='font-size: 11pt'> <span style='font-family: Georgia'> <span style="color: #003300"> [i]okay, now that i know what a roux is lol i can safely say i can't use that method as it is butter based which would definitely change the taste of the white sauce. even when we make lipton Parmesan noodles we leave the butter out because we don't like how the butter makes the sauce taste. did find a couple of white sauce M&C recipes online that just use flour & milk. will try that. thanks for the suggestions. kris [/i] </span> </span> </span> [/QUOTE]
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