Rich Cream Sauce

This flavorful sauce makes the perfect topping for stuffed cabbage.

Makes: 2 cupsHands-on: 15 minutesTotal: 35 minutesDifficulty: Medium

Makes: 2 cups

Ingredients

  • 2 yellow onions
  • 6 whole cloves
  • 4 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 2 cups light cream
  • ¼ tsp. celery salt
  • ¼ tsp. grated nutmeg
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Peel the onions. Stud each onion with 3 cloves, stuffing each clove in different parts of the onion.
  • In a medium saucepan, melt the butter over low heat. Make a roux by adding the flour, whisking continuously, until the flour is fully incorporated into the butter (2 to 3 minutes). Slowly add the cream and bring to a boil. Remove from the heat and add the studded onions. Stir in the celery salt.
  • Cook over low heat until the sauce has thickened (about 20 minutes). Remove the onions. Sprinkle the nutmeg over top. Season with salt and pepper.

Recipe Information

Makes: 2 cups

Ingredients

  • 2 yellow onions
  • 6 whole cloves
  • 4 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 2 cups light cream
  • ¼ tsp. celery salt
  • ¼ tsp. grated nutmeg
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Peel the onions. Stud each onion with 3 cloves, stuffing each clove in different parts of the onion.
  • In a medium saucepan, melt the butter over low heat. Make a roux by adding the flour, whisking continuously, until the flour is fully incorporated into the butter (2 to 3 minutes). Slowly add the cream and bring to a boil. Remove from the heat and add the studded onions. Stir in the celery salt.
  • Cook over low heat until the sauce has thickened (about 20 minutes). Remove the onions. Sprinkle the nutmeg over top. Season with salt and pepper.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat8g
Saturated Fat6g
Cholesterol30mg
Sodium120mg
Total Carbohydrate2g
Dietary Fiber0g
Sugars1g
Protein1g