Basic Cream Sauce
This cream sauce is the basis for a lot of cooking. You can use milk instead of cream, but don’t substitute margarine for butter. Try stirring in
Hands-on: 10 minutesTotal: 10 minutes
Makes: 2 cups
- 3 Tbsp. unsalted butter
- 3 Tbsp. corn flour
- 2 cups heavy cream, warmed
- ½ tsp. salt
- ¼ tsp. ground black pepper
- In a small saucepan over medium-low heat, melt the butter and stir in the flour. Sauté and stir for 4–5 minutes. Add the warm cream or milk, whisking constantly until thickened to desired consistency.
- Just before serving, add salt and pepper.