awesome guys. thanks. im thinking that mushroom pepercorn sauce would be great for my roast this week. I have some real truffles that my mother in law bought me. expensive but probably would add great flavor to a sauce.
So with the Be`chamel sauce which is just milk, roux, some onion and white peper with bay leaf and nutmeg, i add cheddar to it for the mac and cheese or any cheese i want correct?
Im trying to figure this all out and im pretty close. i think next im gonna make the basic tomat mother sauce and see if i can make a soup from it. haha.