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This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools; use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo.

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Recipe Summary test

prep:
15 mins
cook:
55 mins
additional:
1 hr
total:
1 hr 70 mins
Servings:
200
Yield:
200 meals
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Ingredients

200
Original recipe yields 200 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.

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  • Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.

  • Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.

Cook's Note:

Add Parmesan cheese to the sauce or you can add it as you cook your meal. You can add Swiss cheese or substitute it for the Parmesan cheese.

Nutrition Facts

136 calories; protein 0.8g; carbohydrates 1.2g; fat 14.3g; cholesterol 52.8mg; sodium 18.3mg. Full Nutrition
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