John Myers
Cream Sauce (base)
The perfect cream sauce (base) recipe with a picture and simple step-by-step instructions.
- 200 g Cream
- 200 g Broth
- 200 g Powdered sugar
- White wine to taste
- Melt some icing sugar and then deglaze with fresh stock or fresh stock. Add the cream and, if you like, a dash of white wine. The whole thing can only be reduced a little with light simmering. Finished. Salt and pepper are not necessary as all the flavor is in the broth.
- For pasta I would recommend preparing the sauce in a pan and stirring the pasta with the sauce about 3 minutes before the end of the cooking time and letting it steep. This way, the noodles absorb some liquid. Otherwise the sauce is more like water.
- For a cheese cream sauce, stir in only 200 g of processed cheese at a mild temperature with a whisk. This makes the consistency firmer. If necessary, less but also more. Gorgonzola could of course also be used if you want.
- Possible variations: Diced tomatoes, ham, spagetti with prawns in cream sauce, to name a few
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