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Recipe : *** Cream Sauce II

Cream Sauce II
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Course:
Sauce

Practical information

  • Prep time
    20 min
  • Cooking
    15 min
  • Ready in
    35 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
This classic sauce could be used as a symbol of French cooking from the 1950s, even though its origin is much older. Its flavor is so mild that its benefit to the diner is probably more for its mouth feel and any additional moisture it provides rather than its taste.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
cream, sauce, cooking, taste, Dinner, tea

Recipe's Ingredients

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  • 2 tablespoons butter
  • 1 teaspoon all purpose flour
  • leaves from 2 sprigs fresh flat-leaf parsley, finely minced
  • 1 small green onion, finely minced
  • fine salt and coarsely ground black pepper
  • pinch freshly ground nutmeg
  • whole milk (if needed)
  • 130 ml heavy cream

  • Recipe preparation steps

  • 1
    Place all the ingredients in a small saucepan over medium heat. While whisking continuously, bring to a boil, reduce the heat, and simmer until thickened, about 15 minutes.
  • 2
    If the sauce becomes too thick, mix in a little whole milk to thin it.
  • Ready !