What is
White Cream Sauce?

A smooth and creamy sauce made from a roux of butter and flour, combined with milk or cream. It is a basic culinary sauce that serves as a base for numerous other sauces and dishes.

Origins & History

The origins of white cream sauce can be traced back to classical French cuisine where it is known as 'Béchamel.' It has been a staple in European cooking, especially in Italy and France, since the 17th century, serving as a foundational sauce for many classic recipes.

Taste & Texture

The taste of white cream sauce is rich, creamy, and slightly nutty, often depending on the milk or cream used. It is typically mild, allowing it to complement a variety of dishes without overpowering them.

Ingredients

Butter

A dairy product made from churning milk or cream, providing richness and flavor to the sauce.

All-purpose flour

A flour made from wheat, used to create the roux that thickens the sauce.

Milk or cream

Dairy liquids that form the bulk of the sauce, contributing to its creamy texture.

Salt

A seasoning that enhances the overall flavor of the sauce.

Nutmeg (optional)

A spice used in small amounts to add depth and warmth to the flavor.

This item may contain the following allergens:

Gluten

Lactose