Cream Sauce
Cream sauce is a variant of béchamel sauce, enriched with fresh cream for a smoother texture and richer flavor. This hot and creamy sauce is ideal for accompan
Cream sauce is a variant of béchamel sauce, enriched with fresh cream for a smoother texture and richer flavor. This hot and creamy sauce is ideal for accompanying vegetables, pasta, poultry, or gratins. Its preparation is simple and quick, and it can be flavored with herbs, spices, or cheese. Cream sauce is a staple of French cuisine, appreciated for its versatility and indulgence.
Time
30 min. =
10 min. +
20 min.
Utensils
1 sauce pan1 whisk
Ingredients for 6 parts
- 50 g. butter
- 0.25 c. à c. sea salt
- 500 ml. whole milk
- 50 g. soft / patent flour
- 200 ml. crème fraîche
- 0.1 c. à c. grounded nutmeg
- 0.25 c. à c. white pepper
Steps
- In a saucepan, melt the butter over low heat.
- Add the flour and mix until you get a roux.
- Gradually pour in the milk, stirring constantly with a whisk until you get a smooth sauce.
- Simmer the sauce over low heat for 10 minutes, stirring occasionally.
- Add the fresh cream, salt, white pepper, and nutmeg. Mix gently.
- Serve hot with vegetables, pasta, poultry, or gratins.