This is your base for cream sauces, cream soups and even pudding. This is the base of all bases, it is beautiful and versatile. It is something I learned from my dad’s cousin when I was just learning my way around a kitchen and it has become one of my best friends when it comes to cooking with thick, rich, creamy sauces!
- 2 TBS butter
- 2 TBS flour
- 1 cup coffee cream ( the heavier the cream the richer the sauce )
In a medium sized pot over medium low heat melt the butter in a pan. Once butter has melted add flour and begin to whisk together until a thick paste is formed.( Whisking the melted butter & flour together before adding liquids prevents lumps in your sauce 😉 ) Whisk for 1 minute before adding in the cream. ( Continuously whisking the sauce until thickened is important to prevent the sauce from turning lumpy and burning to the pot ) Once you’ve reached your desired thickness immediately remove pot from the burner.
** If your sauce is thicker than you intended or thickens too much while it cools, just add small amounts of cream until your desired consistency is achieved **
Other recipes needing this sauce will be added…