Main Page
Sauces
White cream sauce with milk and butter

White Cream Sauce with Milk and Butter

A wonderful sauce for any kind of meat, and it comes together quickly and easily. Meat, poultry, and all sorts of sides are delicious on their own when cooked well, of course — but we often overlook sauces, which can bring out the flavor of a dish and add a little something extra. My go-to for that is a white sauce. I add it to all kinds of dishes. If you'd like to give it a try, here's how it's done — just follow the steps.

Valeria

Recipe author

Composition / ingredients

Servings:

Butter

Flour

Milk

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 54 % 13 g

Carbohydrates 33 % 8 g

164 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 15 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:

Start by pouring the milk into a small saucepan and warming it gently over medium heat — you don't need to bring it to a boil. In a separate skillet, melt the butter over low heat. Add the flour and stir it in thoroughly. Then gradually pour in the warm milk, stirring as you go. Bring the sauce to a boil and let it cook for 1-2 minutes. Once it thickens, season with salt and pepper. After a couple of minutes, take it off the heat, pour it into a gravy boat, and stir in a few small pieces of butter. Serve the sauce with meat, poultry, fish, or side dishes.