White Sauce Based on Reduced Cream

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