Basic Cream Sauce

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Preparation info

  • Yield: About

    5 Cups

    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 6 tablespoons butter
  • ½ cup flour
  • 4 cups Chicken Stock
  • cups heavy cream
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  1. Melt the butter in a - to 2-quart saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the stock, stirring rapidly with the whisk. When thickened, let simmer about 5 minutes, stirring often.
  2. Add the cream, salt, and pepper. Let simmer 5 minutes longer.