Dry Cream Sauce
A luxuriously creamy sauce with the refined tang of blue cheese. It's a real favorite around our house—we especially love serving it with chicken and other meat dishes. You can dial the thickness up or down to suit your taste by using more or less cream. Give it a try!
alexa
Recipe author
Dry Cream Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
13 g
Fats 46 %
24 g
Carbohydrates 29 %
15 g
323 kcal
GI:
100
/
0
/
0
- Start by reconstituting the powdered cream with milk. It's usually a 1:1 ratio, but brands vary, so check the directions on the package. For this sauce you'll need 150 ml (about 2/3 cup) of reconstituted cream. 2. Pour the prepared cream into a saucepan and bring it to a boil over the lowest heat. Stirring constantly, crumble in the blue cheese. 3. Once the cheese has melted completely, season the sauce with salt, ground black pepper, and nutmeg. Go easy on the pepper—just a touch is plenty. 4. Keep the sauce over low heat for no more than 5 minutes, and don't stop stirring! Otherwise it can scorch and the flavor will be ruined. 5. Pour the finished sauce into a nice gravy boat and serve it alongside your main course. It pairs especially well with all kinds of meat dishes. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
- Cheese with mold - 353 kcal/100g
- Hermelin - 303 kcal/100g
- Gorgonzola - 330 kcal/100g
- Dry cream - 567 kcal/100g
- Dry Soy cream - 500 kcal/100g
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