Oh yeah, and I realise other people offered similar suggestions to mine.

I know you don't give a shit about me. That's pretty clear. Has been for quite some time now. :)

I used to, though.

mornay is with swiss cheese. My mom used to make "eggs mornay" which is sliced hard cooked eggs over toast and ham with mornay sauce. There are very few savory things which aren't improved by a good cheese sauce. Too bad it's bad for you.

Just eat the holes :)

silly girl. I only do that with mackerel.

I don't. I use a fork.

Yeah, that's what my Mum used to do too, and what I did also till I tried using a whisk one day. I've never had lumpy sauce ever since I started using a whisk.

I must admit that the reason I tried using a whisk was because I saw it on a cooking show, but I'm glad I did. It just makes the whole process so much easier.

I just use a wooden spoon and stir gently. beest uses a whisk, but I really don't think you need to with the corn starch and that's why I like it and recommend it. More room for distraction by evil offspring.

i got some white sauce for ya's

does it need whisking?

good Cellar tag line: passionate about the mac n'cheez

:eek: :whip:

This is done.

awesome!

(so, I'm a little slow on the uptake)

Cloud, that means you're quite the inexpensive date at the drugstore "one chocolate malt and two straws" kind of thing. ;)