What is
Cream Sauce?

A rich and velvety sauce made primarily from cream, typically used to enhance the flavor and texture of various dishes such as pasta, poultry, and vegetables.

Origins & History

Cream sauce, often referred to as a 'sauce velouté' or simply a white sauce, has its roots in classical French cuisine. It has evolved over time and is now a staple in many international cooking styles, often utilized for its smooth texture and ability to balance flavors in a variety of dishes.

Taste & Texture

Cream sauce has a rich, smooth, and creamy flavor with a subtle sweetness, which pairs beautifully with savory components of the dishes it accompanies.

Ingredients

Heavy Cream

A thick, rich cream that contains at least 36% milk fat, giving the sauce its characteristic creaminess.

Butter

A dairy product made from churning cream, used to add richness and flavor.

Garlic (optional)

An aromatic ingredient that can enhance the sauce with its strong, savory flavor.

Parmesan Cheese (optional)

A hard, aged cheese that adds a salty, nutty flavor when grated into the sauce.

Salt and Pepper

Basic seasonings that enhance the overall taste of the sauce.

This item may contain the following allergens:

Lactose