Sauce à la Crème
Recipe type: Sauce
For eggs, fish, poultry and vegetables.
- 1 cup béchamel sauce
- ¼ cup heavy whipping cream
- 1 tbsp. butter
- 1 tbsp. additional cream
- Add the cream to the béchamel and simmer, stirring with a wire whisk until smooth and coating spoon.
- Off the heat add the additional cream and the butter.