CREAM SAUCE. These are basic Cream Sauces that you use as base for Cream of Mushroom Soup, Creamed Ham, Cheese Sauce and even Creamed Chipped Beef.. It can be used with Sausage for Sausage gravy, Hamburger Gravy, Tuna Noodle Casserole, Pot Pies and even Chicken Gravy.
BASIC CREAM SAUCE:
2 c Milk.
2 slightly rounded Tbsp Flour.
Salt and Pepper to taste.
3 Tbsp Butter.
FOR A RICHER AND CREAMIER SAUCE:
1 can Evaporated Milk. OR regular Whole Milk
1 c Half and Half.
2 slightly rounded Tbsp flour.
2 Tbsp salted Butter
Salt and Pepper to taste
*Sometimes I even use all half and half or part cream if that is what I have.
DIRECTIONS:
For a good Cream Sauce, your basic rule of thumb is to use about 1 Tbsp Flour, 2 Tbsp Butter per 1 cup of Milk . Soooo, you can double or triple this recipe if desired. It will be thinner at the beginning than you think it should, be but will thicken over about 10 min.
Here is a Link for My Biscuits Biscuits
I also have another Recipe for Creamed Ham Link here Creamed Ham.
For Creamed Chipped Beef , link is here. Cream Chipped Beef.
For a different version I use reduced sodium Better than Bullion Chicken with it.
this is for the Mushroom Cream Sauce:
Use a medium sized Skillet/ Frying Pan, heated to Medium heat, Melt the butter and allow it to slightly brown, then add the flour and stir until it is slightly browned. Keep your half and half close by to use after adding the evap milk. Using a whisk, add all of the evaporated milk at once, whisking quickly , making sure not to let it lump up… be ready with your half and half to add it as the sauce thickens.
Stir for a few minutes, making sure all lumps are gone and it is at the desired thickness. Add the ham and stir it for a couple minutes. Turn the heat down to simmer. Remove from heat if necessary.
