White Cream Sauce Recipe - Allrecipes.com
White Cream Sauce Recipe
  • READY IN 15 mins

White Cream Sauce

Recipe by  

"Serve as a sauce for gravy, pasta and vegetables."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. In a saucepan stir together cream, flour and juice from a lemon. Cook until thickened.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2011

I ended up adding a lot of garlic to it, making it into a garlic cream sauce out of it. The amount of garlic varies for the dish you're using for. For just plain pasta, I usually end up using 2-3 cloves. But obviously it depends on the person. It made a very good base for a garlic sauce.

 
Most Helpful Critical Review
Mar 24, 2006

There is an easy fix to this recipe. Uncooked flour will taste like raw flour. To correctly make this sauce (called a roux) you must first cook your flour in a couple of tablespoons of butter or oil. Heat the butter in a saucepan on low heat, being careful not to burn. Stir in flour until a paste is formed. THEN add liquid ingredients gradually, stirring constantly over low heat until smooth and desired consitency.

 

12 Ratings

Dec 30, 2003

When I tried this recipe it tasted chalking and flour-ey !!! I would suggest that no one use this and that if you do try it, you use LESS flour.

 
Feb 26, 2006

This started too flour-ee. We used half & half with regular white flour, doubling the amount of dairy with the prescribed amount of flour and it turned out fine. Then we added salt, lots of pepper and 6 cloves of garlic in a 4 serving recipe. Yum. 2 star recipe starting but but it's a 4 1/2 star recipe with these changes :-D

 
May 31, 2005

I used this as a base for white sauce for peas. I suggest adding some sugar for a little flavor. Maybe garlic, parsley etc. It has no taste but can be used as a base and then add what you want to make it taste like something other then flour.

 
Dec 05, 2005

I used this as a base for my cream sauce, adding some garlic, salt, pepper, and italian spice for flavour. It turned out quite well but I would use a little less flour next time.

 
Nov 18, 2008

This definitely has potential but I couldn't put my finger on it. I wish I would have read the reviews before ruining my heavy cream [expensive stuff!]. I cut this recipe down to serve 2 and still it came out too thick. Definitely should have used less flour! I ended up having to add dill & garlic to spruce it up. I am not sure if I want to attempt this recipe again but I am sure it could be fixed.

 
Nov 24, 2008

I tried it with chicken breasts and served it on top of pasta it was pretty good it depends I guess how you spice it up and what pasta you may use. I used reg. spaghetti but you can use fettucine, or linguini,or like pastas that really hold up to a good sauce such as this.

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 23 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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