Craig Claiborne

Basic Cream Sauce

Preparation info
  • Yield: About

    5 Cups

    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 6 tablespoons butter
  • ½ cup flour
  • 4 cups

Method

  1. Melt the butter in a 1½- 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