Cream sauce - Basic recipe for cream sauce for meat and bird
A delicious classic cream sauce!
Ingredients
- 7 dl good broth
- 3 dl whipping cream
- 2 tbsp butter for thickening
- 2 tbsp wheat flour
- 1 tsp soy sauce
- 1 tsp worcester sauce
- 1 tsp dijon mustard
- 1 tbsp butter (whipped just before serving)
- salt and pepper
- fresh herbs
Cream sauce goes very well with both meat and bird. I switch the user broth to what I will serve the sauce for. Chicken broth for chicken, veal broth for veal etc ... Feel free to try good fresh herbs, but the basic recipe is the same every time.
Step 1
Start by melting butter in a saucepan. Add wheat flour or spelt flour and mix well. This is the thickening of the sauce. If you want a thinner sauce, you can adjust this amount. If you want a thicker sauce, increase the amount of butter and flour.
Step 2
The better the broth the better the sauce! A cream sauce consists of a large proportion of broth and therefore the quality of the broth is important. Pour on the broth and bring to the boil while stirring.
Step 3
Pour on cream, soy sauce and worcester, and cook for 10 minutes.
Step 4
Season with salt and pepper. Just before serving, I turn off the heat and whip in a little more butter and Dijon mustard. This gives a very good taste and nice shine. Finish with some fresh herbs on top and serve!
