Cream Sauce
Ingredients
Directions
Cook together 1/2 cup butter and 1/2 cup flour.
Add gradually 1 pint milk.
Let simmer ten minutes after all liquid has been added.
Season with salt and pepper and add Kitchen Bouquet to taste.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Butter (in the method)
- Melts with the flour to form a roux that gives the sauce richness and body.
- Flour (in the method)
- Thickens the sauce as its starch swells in the hot liquid, giving it structure.
- Milk (in the method)
- Forms the liquid base that the roux thickens into a smooth, creamy sauce.
The step that matters
Adding the milk gradually. Adding milk slowly while stirring lets the starch in the roux disperse evenly. Dumping it in at once can cause lumps that are hard to smooth out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More cream sauce recipes
You might also like
Wine Sauce (for stewed fruit)186 recipes
Caper Sauce180 recipes
Brown Sauce141 recipes
Dutch Sauce74 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.