how to make a cheese sauce without cream

But what if you don’t have or can’t drink it for health reasons? Make sure to do a taste test to see if you need more salt/pepper before serving.Milk is important in making thick sauces, such as cheese sauces, thanks to its density and unique flavor. When you get it to a creamy, thickened consistency, turn heat to low and stir in cheeses. (Depends upon how your pan and burner kicks out the heat.) The sauce will then start reheating back up and be thicker within 3-5 minutes. Therefore, add the other 1 cup (a total of 2 cups of heavy whipping cream) and keep stirring. You’ll start seeing it thicken within about 1 minute. Add 1 cup of heavy whipping cream, keep stirring. Whisk the butter-flour mixture (also known as a ‘Roux’) for about 2 minutes to cook the taste of flour out. The reason being, is because it intensifies and enhances the seasonings through the heat. Along with some Italian seasoning all into the flour and butter.

Remember, you can always add a little more later…you just can’t take it back out.ĭepending on what I’m pouring this sauce on–I like to sprinkle in some garlic and onion powder.

If you’re using ‘salted butter’ you might not need that much to start off. Add about 1 to 2 teaspoons of salt and some pepper.

Use a whisk to make the flour and butter mixture smooth. Once the butter is all melted, add 2 tablespoons of flour. Melt 2 tablespoons of butter (the REAL stuff). There’s a very simple process to start this exquisite sauce… It all comes together with only 3 ingredients and under 10 minutes!

You can add any cheeses to melt into it for Alfredo sauce and mac & cheese. The White Cream Sauce (also known as a Bechamel Sauce) is the Mother of all sauces.

How to make a cheese sauce without cream