HelloFresh has become synonymous with convenient and delicious home-cooked meals, and one of the secrets to their culinary success lies in their creamy and versatile sauce bases. Today, let’s unveil the art of making the HelloFresh Cream Sauce Base, allowing you to elevate your home cooking to gourmet levels.
Crafting the Cream Sauce Base
In a saucepan, melt a generous amount of unsalted butter over medium heat. This forms the rich and flavorful base for the cream sauce.Gradually whisk in all-purpose flour to the melted butter, creating a smooth paste known as a roux. Keep whisking to prevent lumps, and let the roux cook for a minute or two to eliminate the raw flour taste.Slowly pour in chicken or vegetable broth while continuing to whisk.
This infusion of broth adds depth and complexity to the sauce. Allow the mixture to simmer, stirring occasionally.Once the broth has incorporated well, it’s time to introduce heavy cream to the sauce. The heavy cream brings a velvety richness, transforming the base into a luxurious and creamy texture. Stir gently to combine.
Tips for Culinary Excellence
- Use quality butter for a rich flavor profile.
- Whisk continuously during the roux stage to achieve a smooth consistency.
- Gradually add the liquids to prevent clumping.
- Experiment with herbs like thyme, rosemary, or parsley for added freshness.
- Customize the sauce with ingredients like Dijon mustard or white wine for complexity.
How To Make Hello Fresh Cream Sauce Base
Cuisine: Italian, French, AmericanDifficulty: Medium4
servings10
minutes15
minutes120
kcalIngredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
Salt and pepper to taste
Optional: a pinch of nutmeg for added warmth
Directions
- In a medium saucepan over medium heat, melt the unsalted butter until it becomes frothy.
- Sprinkle the all-purpose flour over the melted butter and whisk continuously to form a smooth roux. Cook for 1-2 minutes, ensuring the flour is fully incorporated without allowing it to brown
- Gradually pour in the whole milk while whisking continuously to avoid lumps. Continue whisking until the mixture thickens, usually 3-4 minutes.
- Pour in the heavy cream, whisking to combine seamlessly with the milk mixture. Allow the sauce to simmer for an additional 5-7 minutes, or until it reaches your desired thickness
- Season the cream sauce base with salt and pepper to taste. For an extra layer of flavor, consider adding a pinch of nutmeg.
- Remove the saucepan from heat and let the cream sauce base cool slightly before transferring it to a storage container or using it immediately in your chosen recipe.
FAQs
What is a substitute for cream sauce base?
A common substitute for cream sauce base is a mixture of milk and butter or a combination of milk and flour to create a roux-based sauce.
What is cream sauce made of?
Cream sauce is typically made of cream, butter, flour, and seasonings like salt and pepper.
What cream is used in sauces?
Heavy cream, or whipping cream, is commonly used in sauces to provide richness and thickness.
How long is the cream sauce base good for?
A cream sauce base can be refrigerated for up to 3–4 days if stored properly in an airtight container.
What are the 3 types of ingredients for a sauce?
The three main types of ingredients for a sauce are liquids (such as broth or wine), flavorings (like herbs and spices), and thickeners (such as roux or cornstarch).
What thickens a cream sauce?
Cream sauce can be thickened by simmering it longer to reduce the liquid content, adding a roux (a butter and flour mixture), or incorporating a slurry (cornstarch mixed with water).
How do I make my sauce more creamy?
To make your sauce more creamy, you can add more cream, butter, or cheese to enhance its richness and texture.
What are 2 ways to thicken sauce?
Two common ways to thicken sauce are to use a roux (flour and fat mixture) or a slurry (cornstarch mixed with water).
Does milk make sauce thicker?
Milk can make a sauce thinner rather than thicker due to its lower fat content compared to heavy cream.
