Add 1 cup of heavy whipping cream, keep stirring. Whisk the butter-flour mixture (also known as a ‘Roux’) for about 2 minutes to cook the taste of flour out. The reason being, is because it intensifies and enhances the seasonings through the heat. Along with some Italian seasoning all into the flour and butter. Remember, you can always add a little more later…you just can’t take it back out.ĭepending on what I’m pouring this sauce on–I like to sprinkle in some garlic and onion powder. If you’re using ‘salted butter’ you might not need that much to start off. Add about 1 to 2 teaspoons of salt and some pepper. Use a whisk to make the flour and butter mixture smooth. Once the butter is all melted, add 2 tablespoons of flour. Melt 2 tablespoons of butter (the REAL stuff). There’s a very simple process to start this exquisite sauce… It all comes together with only 3 ingredients and under 10 minutes! You can add any cheeses to melt into it for Alfredo sauce and mac & cheese. The White Cream Sauce (also known as a Bechamel Sauce) is the Mother of all sauces.
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