Serve as a sauce for gravy, pasta and vegetables.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan stir together cream, flour and juice from a lemon. Cook until thickened.

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Nutrition Facts

236 calories; protein 2.2g 4% DV; carbohydrates 9.1g 3% DV; fat 22.1g 34% DV; cholesterol 81.5mg 27% DV; sodium 23.2mg 1% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/02/2011
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 2-3 cloves. But obviously it depends on the person. It made a very good base for a garlic sauce. Read More
(2)

Most helpful critical review

Rating: 1 stars
03/25/2006
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 or oil. Heat the butter in a saucepan on low heat, being careful not to burn. Stir in flour until a paste is formed. THEN add liquid ingredients gradually, stirring constantly over low heat until smooth and desired consitency. Read More
(302)
20 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 9
Rating: 1 stars
03/24/2006
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 or oil. Heat the butter in a saucepan on low heat, being careful not to burn. Stir in flour until a paste is formed. THEN add liquid ingredients gradually, stirring constantly over low heat until smooth and desired consitency. Read More
(302)
Rating: 1 stars
12/30/2003
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. Read More
(68)
Rating: 2 stars
02/26/2006
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 pepper and 6 cloves of garlic in a 4 serving recipe. Yum. 2 star recipe starting but but it's a 4 1/2 star recipe with these changes :-D Read More
(42)
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Rating: 1 stars
05/31/2005
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 to make it taste like something other then flour. Read More
(15)
Rating: 2 stars
12/05/2005
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. Read More
(12)
Rating: 3 stars
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 still it came out too thick. Definitely should have used less flour! I ended up having to add dill & garlic to spruce it up. I am not sure if I want to attempt this recipe again but I am sure it could be fixed. Read More
(10)
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Rating: 1 stars
10/18/2007
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 turned out better than the directions. Read More
(6)
Rating: 3 stars
11/25/2008
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 fettucine or linguini or like pastas that really hold up to a good sauce such as this. Read More
(6)
Rating: 4 stars
12/02/2011
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 2-3 cloves. But obviously it depends on the person. It made a very good base for a garlic sauce. Read More
(2)
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