Cream Sauce Homemade for Toppings
Updated: Oct 29
This is one method I use to prepare a cream sauce suitable for various toppings, depending on the dish. The recipe and notes below provide a brief explanation. You can choose the variant that best suits your needs and prepare it accordingly. This delicious sauce pairs excellently as a side dish with meat, pasta, and cooked vegetables such as broccoli, cauliflower, and fried eggplant. Please follow the recipe.
Ingredients: simple, total time: 15 min.
600 ml milk
3 Tablespoons butter
2 Tablespoons flour
pinch of salt/ or to taste
pinch of pepper/ or to taste
pinch of freshly grated nutmeg
1-2 teaspoons oregano/ optional
40 ml wine/optional
2 Tbsp grated Parmesan/optional
Preparation:
Place the milk in a deep pan and heat it over a moderately low temperature, ensuring it does not reach a boil. The goal is to achieve warm milk.
In a separate small pan, melt the butter. Once melted, add the flour and stir continuously for approximately one minute until well combined. Incorporate this mixture into the warm milk, stirring constantly. Season with a pinch of salt, pepper, and nutmeg. Continue cooking for about 2–3 minutes until the mixture reaches the desired thickness. Remove from heat and use as a topping for pasta, vegetables, or meat.
Enjoy!
NOTE:
If you are making a dressing for meat or vegetables, add wine and wait for the alcohol to evaporate, then add Parmesan. If it is for pasta, then add oregano and no wine. Parmesan cheese goes in both varieties, with the fact that you put it at the end of cooking.
If you have this sauce until tomorrow, it will harden in the refrigerator. Add a little milk liberally and stir over moderate heat to get the right consistency of this sauce. That's it!
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