Expert: Glen Davis - 10/17/2008

Question
Hi glen   do you have a receipe for creaM SAUCE.  I AM TRYING and i do mean
trying to make peas in cream sauce.  my mom used to make it and it was
great.  i am 60 years dont know how to cook but i am trying to learn. thanks   
hank

Answer
I am not familiar with this recipe is it English? I can give you a basic cream sauce but I don't know if it will be exactly what you want. Just because you are 60 doesn't mean you can't learn to cook, my mother is 53 and she is finally living her lifelong dream of attending culinary school!

Ok here is the recipe. If this is not what you are looking for just let me know and I will give you another one to try out.

1 cup whole milk (room temp)
1 cup heavy whipping cream (room temp)
2.5 tbsp. butter (NOT MARGARINE!!!)
3-5 tbsp. flour (all purpose)
.25 tsp. white pepper
.33 tsp. salt (sea salt or kosher is best)
up to 1 cup heavy cream (to thin sauce if needed)

In a sauce pan melt the butter over medium low heat, when melted most of the way add 2 tbsp. of the flour and mix into the butter using a heat resistant rubber spatula. Let the "ROUX" cook for about 30 seconds, if the roux doesn't resemble wet sand add about .5 tbsp. at a time until it does. Once the roux resembles wet sand add in the heavy cream and then the milk. Gently stir the sauce with a wisk and break up any lumps that have formed with the rubber spatula. Cook the sauce over medium heat until it reaches a light boil stirring occasionally. Once the sauce comes to a boil it has reached its MAXIMUM thickness. If the sauce is to thin simply make more roux in a separate pan and add into the sauce no more than 1 tbsp. at a time. If the sauce is to thick simply add in some of the reserved heavy cream no more than 2 tbsp. at a time until the desired consistency is reached. Once the sauce is the consistency you like add in the spices to taste.

If you have to much sauce just let it cool and place it into a freezer bag and freeze upto 3 months. To use the frozen sauce simply thaw the sauce in a refrigerator for about 12-24 hours, and heat in a saucepan over medium low heat add roux or cream to reach desired consistency.

Enjoy and please let me know if there is anything else I can help you with.