Little Italy


Base Cream Sauce


Base Cream Sauce

September 25, 2015


Fast and easy cream sauce you can use for Pasta or Meatballs

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 2 Cups


2 cups (500 ml) of high fat cream (whipping cream)

1 garlic clove chopped finely or 1/2 tsp of granulated garlic

2 tablespoons of butter

1 tablespoon of olive oil

2 tablespoons of flour

salt and pepper to taste

1 tablespoon of chopped parsley or 1/2 tsp dried parsley

1/4 cup of grated parmesan cheese


1. Heat oil and butter on medium heat until butter is melted. Lower heat and add garlic and allow to soften but not brown. Add flour to mixture and stir with spatula until mixture turns into yellow paste. Cook under low heat for 1 minute longer to allow flour to cook while stirring constantly to ensure mixture does not burn. Some mixture may stick to pot but should loosen once you add cream to mixture.

2. Add cream 1/4 cup at a time while stirring to incorporate all ingredients. When all the cream has been incorporated into flour and butter mixture, stir with a whisk to ensure the sauce has an even smooth texture. Let sauce simmer under low heat until it has thickened or reached desired consistency. If sauce is too thick, thin with milk.

3. Salt and pepper to taste and stir in parsley and parmesan cheese as the final ingredients just before serving.