Sauce Crème

Cream Sauce

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About


Traditional cream sauce is prepared by finishing 1 quart (1 liter) béchamel with 7 fluid ounces (210 milliliters) heavy cream or crème fraîche, reducing the mixture down to three-quarters the original volume of the béchamel (in this case 3 cups/750 milliliters), then adding 5 fluid ounces (150 milliliters) more cream to enrich it and provide the correct consistency. The sauce is then seasoned and finished with the juice of half a lemon. In most modern kitchens, unless the surface of the sauce will be glazed under the broiler, cream sauce is usually replaced with lightly reduced cream.