Sauce Crème (Cream Sauce)

Culinary, Culinary School: Classical French Techniques, Stocks & Sauces

Sauce Crème (Cream Sauce)

Cream sauce in modern times has been all but replaced by lightly reduced cream.  Traditionally cream sauce is finished by taking 1 quart of Béchamel with 7 ounces of heavy cream.  Reduce the mixture to three-quarters.  Add an additional 5 ounces of heavy cream.  This should bring it to the right consistency.

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