White cream sauce
I propose to prepare a universal sauce that will perfectly replace sour cream or mayonnaise for second courses. It is made from simple ingredients, quickly, you can supplement with spices to your liking.
Pasta, shrimps, meatballs and meatballs go well with this sauce; you can bake boiled potatoes in it. The sauce is best prepared before use, but it can also be made ahead of time. Such a sauce is stored in the refrigerator for several hours, but it is necessary to put a film on its surface so that it does not wind up and a crust does not form.
Composition / Ingredients:
250 milliliters (20% fat)
Nutritional value per 100g.
How to make White Cream Sauce
Prepare all the necessary ingredients for making a white creamy sauce.
Place butter in a heavy bottomed saucepan and melt over medium heat. Pour in the cream and turn off the heat. Boil the sauce for 7 minutes, stirring.
Add rosemary and crushed garlic to the sauce. Simmer the sauce for 2 more minutes. Remove saucepan from heat, strain and serve.
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