Sauce: Crème
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce Crème” from www.bloc-notes-culinaire.com
Serving Size: Not set
Ingredients
- 1.764 oz (50 g) butter - 1.764 oz (50 g) flour - 16.907 fl oz (500 mL) milk - 16.907 fl oz (500 mL) cream - Fine salt, cayenne and grated nutmeg, to taste
Instructions
1. Melt butter over low heat; stir in flour. Cook a few minutes until foamy and pale, stirring without browning. Cool the roux promptly by standing the pan base in cold water. 2. Separately bring milk and cream to a boil. Whisk into cooled roux. 3. Cook gently, stirring, until thick; reduce for a few minutes until spoon-coating. Season and strain through a fine sieve. Serve immediately. US equivalents are rounded like-unit conversions. No source quantities were rescaled. Yield: Published yield: 33.814 fl oz (1 L) Source: Adapted from Bloc-Notes Culinaire; roux technique from its linked roux guide. https://www.bloc-notes-culinaire.com/2016/10/sauce-creme.html