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
Mar 18, 2011

This is perfect for low fat diets!!!! Try Land-O-Lakes fat free cream and also try a 1/4 cup of orange juice instead of the lemon. Add or remove flour ammount for consistancy. On a healther note: use skim milk instead of any type of cream! Tastes the same with less fat.

 
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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