how is the value proposition here? was this an adequate use of money?

(keeping in mind as well fwiw i don’t eat meat)

  • The Assman@sh.itjust.works
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    8 months ago

    Bechamel costs pennies per serving to make and is the base for a million other sauces. Also far far better for you than that prego garbage.

    • myusernameis@lemmy.ca
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      8 months ago

      Just wanted to second this. Learning to use a roux as a base saves me so much money and effort. A bit of butter(or any oil) and flour makes any creamy sauce/soup/stew you’d like. Add milk, broth, spices, garlic, cheese… The skies the limit and it’s a lot cheaper than cream or cream cheese, and I always have it in the house.

    • EssentialCoffee@midwest.social
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      8 months ago

      I don’t keep milk or heavy cream in the house and I don’t think it would work as well with soy, so I don’t think this will work for everyone.

      • The Assman@sh.itjust.works
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        8 months ago

        It will absolutely work fine with fake milk. The mechanism you’re using is boiling the fried flour. Any (edible) liquid will work.