Select Page

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