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White Cream Sauce

White Cream Sauce

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  • Cook

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sal

Serve as a sauce for gravy, pasta and vegetables.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  1. In a saucepan stir together cream, flour and juice from a lemon. Cook until thickened.
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Reviews

tlynnball
287
3/24/2006

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.

LILLIANWHOTMAIL
65
12/30/2003

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.

jamieq
37
2/26/2006

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