Cream Sauce

Sauce Crème

Preparation info

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

A Béchamel with the addition of 1 cup of heavy cream becomes a classic sauce crème. Once the cream is added, the sauce is boiled to reduce it to the desired consistency. Contemporary cream sauces are made just with heavy cream and reduced cooking liquids, or Meat Glaze or other glazes.

Examples of contemporary cream sauces can be seen in the Steak au Poivre and in the Chicken with Riesling.