The acidity of the tomato helps balance the richness of the cream. If you dont have lemon juice, you can use high-fat cream instead. Add cheese to it and you have a mornay sauce.Ĭream sauces are good, but I actually like the rose sauces, which have some tomato sauce added to them. You will also want to use heavy cream rather than milk as the base liquid. It's a roux.Ī cream sauce is also a called a bechamel sauce, or a "mother sauce" for a reason: it's the base of so many different sauces. If you eschew a roux there is a greater chance that your sauce will break. You melt the butter and add the flour to it, then stir until smooth and whisk in the cream slowly. A burned roux has to be thrown away, and will stink up the house!Įssentially what you're doing when you're making a cream sauce is making a roux. You can't let it get away from you, or get distracted, or it will burn. You just have to stay with it, but that's the case with any roux-type sauce. I do the basic sauce and use milk, then add some chicken broth, curry powder, garlic, soy sauce, black pepper and hot sauce and presto! Instant curry! It's really not that difficult. My favorite curry sauce starts as a cream sauce.
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