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Cream Sauces

Basic Cream Sauce

  • 1 Tbsp butter

  • 1 Tbsp flour

  • 1 cup milk

  • ¼ tsp Celtic salt

Saute the flour in butter for 1 to 2 minutes to brown the flour then slowly add the milk stirring constantly until thickens into a beautiful cream sauce. Add salt last.

Other lovely optional additions: 1 Tbsp minced onion sauted in the butter before adding the flour; 1/8 tsp paprika

This recipe can be used to make “Cream of” just about anything soup. Just add the vegetables such as mushrooms or celery in the beginning when you sauté the butter and minced onions and then proceed as above. Now if you want to make this into a cheese soup simply add grated cheese such as a sharp cheddar at the very last and stir in to melt the cheese and you viola!

Rich Cream Sauce

  • ¼ c butter

  • ½ tsp chopped garlic

  • 1 c whipping cream

  • ½ c sour cream

  • 1 Tbsp dried mushroom powder

  • 1/3 c freshly grated Parmesan

Saute the garlic in butter to slightly golden. Add the cream, sour cream, mushroom powder and simmer to thicken (10 minutes or so) Add the parmesan near the end being careful not to burn the sauce.

This is super yummy on chicken and seafood over rice or noodles.

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