Common "cream Sauce" Recipe

Cream sauce, also known as white sauce or béchamel sauce, is a versatile and creamy sauce that can elevate a variety of dishes. It is made by combining milk (or other liquids such as water or broth) with flour and butter to create a smooth and flavorful base. Common cream sauce has been a staple in many kitchens for years and is favored for its simplicity and ability to enhance the flavors of various ingredients. In this recipe, we will explore the basics of making a common cream sauce and discuss some fun facts and variations.

Fun Facts:
1. Cream sauce dates back to the French cuisine of the 17th century. It was traditionally made by infusing milk with aromatic herbs and spices, which gave it a distinct flavor.
2. The use of white sauces became popular in the 19th century and spread to other cuisines around the world.
3. Cream sauce is the foundation for many classic dishes, such as macaroni and cheese, lasagna, and moussaka.
4. It is also commonly used as a base for soups and gravies.
5. Cream sauce is versatile and can be customized with various herbs, spices, and additional ingredients to suit different dishes and palates.

Recipe: Common Cream Sauce

Ingredients:
- 1 cup of milk
- 1 tablespoon of flour
- 1 tablespoon of butter
- 1/2 teaspoon of salt
- Pepper to taste

Instructions:
1. In a small bowl, mix the flour with a small quantity of cold milk to form a smooth paste. This helps prevent lumps when adding it to the liquid.
2. In a saucepan, melt the butter over medium heat. Once melted, add the flour paste and stir continuously for a minute or two until well combined.
3. Gradually pour in the milk, whisking constantly to ensure a smooth texture. Continue whisking until the sauce thickens and reaches the desired consistency, similar to the thickness of cream.
4. Add the salt and stir well. Taste the sauce and adjust the seasoning if needed.
5. Remove the sauce from the heat and dust some freshly ground pepper over it before serving.

Tips:
- To make a thicker sauce, increase the amounts of flour and butter to 2 or 3 tablespoons each. This is useful when you want a more substantial sauce or when using it as a base for croquettes.
- For a richer sauce, you can add one or more yolks of eggs to the cream sauce. This will give it a luscious and velvety texture.
- Experiment with different herbs and spices to enhance the flavor of the sauce. Some popular options include nutmeg, thyme, garlic, or Parmesan cheese.
- If you're serving the cream sauce with roast beef or veal, omit the butter when preparing the gravy to avoid excessive richness.

Additional Ideas:
1. "Cream Sauce" with Small, New Potatoes:
- Boil small, new potatoes in salted water until tender. Drain and serve with the cream sauce poured over the potatoes. This simple yet delightful combination makes for a side dish that is both creamy and comforting.

2. "Cream Sauce" with Cauliflower and Asparagus Tips:
- Steam or boil cauliflower florets and asparagus tips until tender. Arrange them on a plate and pour the cream sauce over them. The creamy sauce perfectly complements the delicate flavors of these vegetables.

3. "Cream Sauce" with Chicken and Mushrooms:
- Sauté boneless, skinless chicken breasts in a bit of oil until cooked through. In a separate pan, sauté sliced mushrooms until golden brown. Serve the chicken and mushrooms together with the cream sauce and enjoy a savory and indulgent dish.

Similar Recipes:
1. Béchamel Sauce: This is the classic French version of cream sauce, made with a roux (cooked flour and butter) and infused with aromatics like onion, cloves, and bay leaves.
2. Mornay Sauce: A variation of cream sauce that includes the addition of grated cheese, usually Gruyère or Parmesan. It is commonly used in dishes like macaroni and cheese or gratins.
3. Velouté Sauce: Another variation of cream sauce that is made by replacing the milk with a light chicken, veal, or fish broth. It is often used as a base for soups and sauces.

Cream sauce is a versatile addition to any cook's repertoire. Its smooth and creamy texture, coupled with its ability to complement a variety of ingredients, makes it a reliable and satisfying choice. By mastering the art of making a common cream sauce, you can elevate your culinary creations and impress your guests with a touch of elegance and flavor.