DISH RESEARCH · Sauce
cream sauce
Also known as: Cream sauce, for use with vegetables, Cream sauces
Sonja Overhiser’s selected cream sauce uses a garlic-flavored butter-and-flour roux, 2% milk and Parmesan cheese.
About cream sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Sonja Overhiser’s Easy Cream Sauce is a garlic-and-Parmesan version made with 2% milk. The A Couple Cooks recipe is credited as Italian cuisine.
Salted butter is melted over medium heat and the grated garlic is briefly cooked until fragrant. Flour is whisked in until the mixture is bubbly and golden.
The milk is added in small splashes while whisking continues. The same supply is gradually incorporated until the sauce becomes smooth.
The heat is reduced and the sauce is whisked until thickened. Kosher salt and shredded Parmesan are added, with more of the same salt offered to taste.
The author describes garlic and Parmesan as the central flavors. She offers the sauce with pasta or drizzled over vegetables, fish or chicken.
Ingredients in cream sauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Italian