A Cream Sauce Recipe (Béchamel)

Cream sauce recipe
Cream sauce recipe. Jupiterimages / Getty Images
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 2 Cups (4-8 servings)
Ratings (29)

By Danilo Alfaro

Updated 10/03/17

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.

What You'll Need

  • 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)

How to Make It

  1. In a heavy-bottomed saucepan, heat the Béchamel until it comes to a simmer.​
  2. In a separate saucepan, heat the cream gently to a simmer. Reduce by about one-quarter, about 10 minutes.​
  3. Whisk the hot cream into the Béchamel and serve right away.
Nutritional Guidelines (per serving)
Calories 84
Total Fat 6 g
Saturated Fat 4 g
Unsaturated Fat 2 g
Cholesterol 18 mg
Sodium 330 mg
Carbohydrates 5 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)