Aunt Suzie’s Basic Cream SauceCreated by Chef Irene LoRe
Aunt Suzie Italian Restaurant
Serves: 3 – 4
Course: Condiments & Sauces
Season(s): Spring, Summer, Fall, Winter
- 1 quart heavy cream
- 1 pound butter, cut into small pieces
- 2 tablespoons flour
- 1/4 cup cold water
- salt and pepper to taste
Place cream in a heavy-duty sauce/stock pot. Bring the cream to a simmer over medium heat (should be bubbling at the sides of the pot). Start adding the pieces of butter to the cream mixture, a few at a time, whisking constantly until the butter is blended thoroughly.
In a separate bowl whisk together the flour and cold water so that it is completely smooth- no lumps. Whisk the flour and water mixture into the cream and butter mixture. Cook over a low flame, simmering gently and whisking from time to time. Season with salt and pepper to taste. After about 20 minutes you have the base for a heavenly sauce that only your imagination can limit!
ALFREDO SAUCE: Add 3 to 4 tablespoons freshly grated Parmesan cheese and freshly ground pepper to taste. Have plenty of Parmesan cheese to serve on the side.
GREAT VEGETABLES TO ADD: Mushrooms, asparagus, artichoke hearts, etc.