White Cream Sauce

White Cream Sauce

sal 21

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


15 m servings 236 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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  1. 14 Ratings


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 ...

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.

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 p...

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 t...

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.

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 s...

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 fettucin...

I halved the recipe (didn't know if it would keep) and it didn't turn out well at all. In the end, I used 1 cup of cream, salt and pepper, some garlic and corn starch to thicken. This way turn...

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 ...