Return to Content

Cream Sauce

by

Yield: 2 cups

Ingredients:

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1 cup light cream
  • salt and white pepper to taste

Instructions:

Melt the butter over low heat and blend in the flour. Add the milk gradually and stir until thick and smooth. Add the cream and simmer for 5 minutes to cook the flour. Season with the salt and pepper. This basic sauce, used in a great many dishes, can be doubled or halved as needed.
Updated Tuesday, October 23rd, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111