|Nutritional Guidelines (per serving)|
|Servings: 4 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Cream Sauce (or Crème Sauce) is the original classic cream sauce and one of the simplest variations on the Béchamel sauce.
Because it's so simple, it really comes down to seasoning. And of course, it helps if you've made a good Béchamel to start with. As for the cream, for some reason, the organic cream seems to have a better flavor, so that's what I use.
Also, since the sauce itself is very much on the white side, I like to add some sort of chopped herbs at the end, just for interest. But this isn't strictly necessary.
- 2 cups Béchamel sauce
- 1/2 cup heavy cream
- kosher salt to taste
- black pepper to taste
- Optional: chopped fresh herbs (such as chives or parsley)
In a heavy-bottomed saucepan, heat the Béchamel until it comes to a simmer.
In a separate saucepan, heat the cream gently to a simmer. Reduce by about one-quarter, about 10 minutes.
Whisk the hot cream into the Béchamel and serve right away.