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My review
White Cream Sauce
sal
"Serve as a sauce for gravy, pasta and vegetables."
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Ingredients
15 m servings 236 calsOriginal recipe yields 8 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 236 calories; 22.1 g fat; 9.1 g carbohydrates; 2.2 g protein; 82 mg cholesterol; 23 mg sodium. Full nutrition
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Read all reviews 1216 Ratings
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Most helpful positive review
12/2/2011
I ended up adding a lot of garlic to it, making it into a garlic cream sauce out of it. The amount of garlic varies for the dish you're using for. For just plain pasta, I usually end up using ...
Most helpful critical review
3/24/2006
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 ...
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3/24/2006
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 ...
5/16/2002
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.
12/25/2005
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 p...
5/31/2005
I used this as a base for white sauce for peas. I suggest adding some sugar for a little flavor. Maybe garlic, parsley etc. It has no taste but can be used as a base and then add what you want t...
12/5/2005
I used this as a base for my cream sauce, adding some garlic, salt, pepper, and italian spice for flavour. It turned out quite well but I would use a little less flour next time.
11/18/2008
This definitely has potential but I couldn't put my finger on it. I wish I would have read the reviews before ruining my heavy cream [expensive stuff!]. I cut this recipe down to serve 2 and s...
11/24/2008
I tried it with chicken breasts and served it on top of pasta it was pretty good it depends I guess how you spice it up and what pasta you may use. I used reg. spaghetti but you can use fettucin...
10/17/2007
I halved the recipe (didn't know if it would keep) and it didn't turn out well at all. In the end, I used 1 cup of cream, salt and pepper, some garlic and corn starch to thicken. This way turn...