White Sauce Based on Reduced Cream


Preparation info

  • yield:

    1 quart

    • Difficulty


Appears in


By James Peterson

Published 1991

  • About

Starting in the 1950s, sauces in France began to be thickened with reduced cream. By the 1980s, they had become almost universal and in most cases completely replaced roux-thickened white sauces. Because they are given body by reduction instead of roux, they are usually more intensely flavored than their roux-thickened predecessors. The main disadvantages to using reduced-cream-thickened sauces are the large amount of stock required and the time needed to reduce them to give them body and f