|Nutritional Guidelines (per serving)|
|Servings: Makes 1 1/2 cups (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|*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.|
A luxurious cream sauce can turn an ordinary dish into something special. This cream sauce recipe is similar to a typical white sauce or bechamel but is richer in taste. It is also quite versatile—add a bit of elegance with a few tablespoons of Chardonnay or other dry white wine, or sprinkle in some Parmesan cheese to give the sauce a little zing. Other types of cheese, as well as a variety of herbs, may also be used to bring this sauce recipe up a notch.
Whether basic or with additional ingredients, this is a fabulous sauce to serve over chicken, shrimp, or fish fillets, and it takes just minutes to fix. You can also use it as the base for a rich and creamy macaroni and cheese by adding a few cups of shredded cheese. It's an excellent sauce to use as a binder in casseroles, too.
Click Play to See This Basic Cream Sauce Recipe Come Together
Gather the ingredients.
Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge. Keep warm.
Melt the butter in a separate saucepan over medium-low heat.
Add the flour and stir until mixture is well blended. (This is called a roux). Continue cooking, stirring, for 2 minutes. Make sure it does not turn brown.
Gradually stir the hot milk into the flour and butter mixture. Cook over medium heat, constantly stirring, until the sauce begins to boil and thickens. Simmer, frequently stirring, over very low heat for 5 minutes.
Stir in the cream and wine, if using. Season with salt and pepper to taste and add a little nutmeg if desired.
Serve immediately and enjoy.
- The white pepper is just to keep the sauce white. If you prefer the flavor of black pepper, feel free to use freshly ground black pepper.
- It is important that you keep an eye on the temperature and continue to stir so that the butter-flour mixture doesn't burn.
- Garlic Cream Sauce: Sauté 1 clove of pressed or minced garlic in the butter for a minute before adding the flour and then proceed with the recipe.
- Shallot Cream Sauce: Sauté 1 tablespoon of minced shallots in the butter until translucent. Add the flour and continue with the recipe. For onion flavor without the texture, add a slice of onion to the milk when heating. Remove the onion slice before you add the hot milk to the roux.
- Herb Cream Sauce: Add 1 teaspoon of fresh chopped herbs or about 1/2 teaspoon of dried herbs at the end.
- Cheesy Cream Sauce: Add 1/4 cup each of Parmesan cheese and shredded Gruyère along with the salt and pepper. Whisk in 1 tablespoon of unsalted butter.
- Gouda Cream Sauce: Add 1 cup of shredded smoked Gouda cheese (4 ounces) and 1/2 teaspoon of paprika to the sauce along with the salt and pepper. Simmer until the cheese has melted. Use it in macaroni and cheese, over poached eggs, or with steamed vegetables.
- For a low-fat version, try this Low Fat White Sauce Without Butter.