White Cream Sauce10 Reviews
- Prep: 5 min
- Cook: 10 min
- Ready In: 15 min
“Serve as a sauce for gravy, pasta and vegetables.” - by sal
Original recipe yields 8 servings
- In a saucepan stir together cream, flour and juice from a lemon. Cook until thickened.
Amount Per Serving (8 total)
- 236 cal
- 22.1 g
- 9.1 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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..." See more. 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."
"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...." See more"
"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 ..." See moreand 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"
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