I've used two approaches that work. One is prep the white sauce and let it cool, then leave on counter or refrigerate to use in next week or so. Then reheat gently and add cheese when you're ready to use. You may need to thin with a bit of milk. Or just make it to end and store until ready. Stores for maybe 7-10 days in refrig but can be frozen, no problem. Deal is it's so easy to make, most of the time it's easiest to just do it as needed.
Thanks so much. I'm having Mother's Day supper tonight, and I work until 5, so I took your advice and made the mornay all the way to the end. It's cooling on the counter now. I'm serving Hot Browns, and I've got all the components ready to go when I get home. Thanks!
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