Cream sauce


Total time: 15m
Preparation Time: 15m

Servings
For 3 dl


Nutritional Information

Contains 407 Kcal, 3g Protein, 4g Carbohydrates, 42g Fat


Ingredients

  • Reduction
  • 1 dl vegetable bouillon
  • 1 garlic clove, pressed
  • 1 shallot, finely chopped
  • 1 bay leaf
  • Sauce
  • 2 dl single cream for sauces
  • 2 dl full cream
  • salt and pepper to taste

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Instructions

  • Reduction

    Bring the stock to the boil along with all the other ingredients up to and including the bay leaf, turn down the heat. Reduce the liquid to approx. 2 tbsp, strain and return to the pan.
  • Sauce

    Add the full-fat cream and single cream, bring to the boil, turn down the heat, reduce over a low heat for approx. 2 mins., stirring occasionally until the sauce is thick and creamy, season.
  • That fits:

    Pasta, veal and pork cutlets, chicken breasts.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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