Basic Cream Sauce

Basic Cream Sauce

The White Cream Sauce (also known as a Bechamel Sauce) is the Mother of all sauces.  It is very universal.  You can add any cheeses to melt into it for Alfredo sauce and mac & cheese.  It all comes together with only 3 ingredients and under 10 minutes!

  I make this basic cream sauce in a lot of my recipes…which I’m going to share with you very soon!

There’s a very simple process to start this exquisite sauce…

Steps to making a Rue

Melt 2 tablespoons of butter (the REAL stuff).  Melt on medium-high heat in a sauce pan.

Once the butter is all melted, add 2 tablespoons of flour.  And start whisking!  Add about 1 to 2 teaspoons of salt and some pepper.  If you’re using ‘salted butter’ you might not need that much to start off.  Remember, you can always add a little more later…you just can’t take it back out.

 Depending on what I’m pouring this sauce on–I like to sprinkle in some garlic and onion powder.  Along with some Italian seasoning all into the flour and butter.  The reason being, is because it intensifies and enhances the seasonings through the heat.

Whisk the butter-flour mixture (also known as a ‘Roux’) for about 2 minutes to cook the taste of flour out.  Add 1 cup of heavy whipping cream, keep stirring.  You’ll start seeing it thicken within about 1 minute.  Therefore, add the other 1 cup (a total of 2 cups of heavy whipping cream) and keep stirring.  The sauce will then start reheating back up and be thicker within 3-5 minutes.  (Depends upon how your pan and burner kicks out the heat.)

Basic Cream Sauce - Simply Gloria

When you get it to a creamy, thickened consistency, turn heat to low and stir in cheeses.  Once melted, set aside.  Make sure to do a taste test to see if you need more salt/pepper before serving.

 Pour over your favorite pasta!  Or even a baked potato…now THAT is heaven!

What is your favorite dish to indulge in with some creaminess bliss?

Basic Cream Sauce
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy whipping cream (16 ounces)
  • salt and pepper (to taste with your preference)
  • (optional: 1 cup or more of your favorite cheese)

Instructions
  1. Melt butter in a medium sauce pan.
  2. Once butter is melted, add 2 tablespoons of flour and stir with a whisk to prevent any lumps.
  3. Add salt and pepper. Cook and stir for 2 minutes.
  4. Pour 1 cup of heavy whipping cream into the butter-flour mixture and continue stirring. It will start thickening in less than 1 minute.
  5. Add the rest of the cream and stir.
  6. The sauce will then start reheating back up and be thicker within 3-5 minutes.
  7. Take off heat once thickened.
  8. (Optional: Stir in your favorite cheese to melt.)
  9. Pour over your favorite pasta!
  10. Makes 2 cups of Cream Sauce.

Notes
Recipe Source: Gloria Phillips (SimplyGloria.com)

 

For another really great cream sauce, try this one!

Parmesan Cream Sauce from SimplyGloria.com

Parmesan Cream Sauce

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Comments

    • says

      I have added any kind of cheeses. I especially like cheddar cheese in the sauce to pour over some cooked macaroni. But, I’ve also done pepper jack cheese. Even some Parmesan cheese to pour over some fettuccine pasta. Have fun with it!
      Hope you have a great rest of the weekend, Gaynell! Thank you for stopping by! (=
      Gloria recently posted…Oreo Pudding CookiesMy Profile

  1. Ani DeBaecke says

    I was thinking of this sauce(shallots and maybe white wine added) with lump crabmeat and fontina cheese over pasta. What do you think? I guess I’ll know soon enough. Thanks for the clear and simple recipe.

    • says

      Ani, that sounds absolutely amazing! I’m going to have to try it like that, for sure. Thank YOU! I just posted up a new sauce that is just a versatile. Feel free to check it out. Have a great rest of your week!
      Gloria recently posted…Parmesan Cream SauceMy Profile

  2. eric says

    Can I substitute soy milk in the sauce? We never use milk in our home, and I don’t want to make a special trip to get whipping cream. The occasional mac and cheese I make from scratch, using Havarti, or Gouda, are about the only real dairy in our diets

    • says

      Eric, I have to say that I haven’t tried it with the soy milk… yet. But, I am sure it would work in place of regular milk. Hope you had a very merry Christmas!

  3. says

    I substituted the flour with xanthan gum and make it keto friendly. I made this last night and had some co-workers sample…..they loved it. I used mozzarella for cheese, will try others on the next batch.
    I doubled the ingredients and used 1tsp of xanthan gum, it came out thick but once warmed up the sauce is nice. I also used 6 sticks of cheese(30grams each).

    I put this on top of spaghetti squash… it was awesome!

    Thanks!

    • says

      Thank you so much for sharing how you used other ingredients for substitutions, Maurice! Sounds very delish on the spaghetti squash! Big hugs!

  4. lilibeth says

    Hello mam I’m glad that I found your recipe I will try this I will ask only what is the best substitute for the heavy cream…thanks

    • says

      You can substitute the heavy cream for either half & half cream or whole milk. It will only change the consistency a little bit… and won’t be as creamy as with the heavy cream. But it’s still delicious!

  5. Kathy says

    Omit the cheese or use mild. I am a mouse. For S.O.S. My mother made it with ground beef and bite size pieces of white bread. Sprinkled black pepper over the sauce.

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