Hello Fresh velvety Cream Sauce Base
A rich, smooth, and creamy sauce that's perfect for pasta, chicken, or vegetables. Made with butter, garlic, milk, and Parmesan, this velvety sauce is a comforting favorite with a hint of herbs and spice.
Servings: 4
Calories: 250kcal
Cost: ~Low
Equipment
- Saucepan
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1/4 cup (113 g) butter (1/2 stick)
- 4 cloves garlic, minced (or 2 teaspoons garlic powder)
- 1/4 cup (30 g) all-purpose flour
- 2 cup (480 ml) milk (whole milk preferred)
- 1/4 teaspoon (1.25 ml) dried herbs (basil, oregano, thyme, or Italian seasoning)
- 1/2 teaspoon (2.5 ml) dried mustard powder
- 1 teaspoon (5 ml) salt, or to taste
- 1/2 teaspoon (2.5 ml) fresh cracked black pepper
- 1 cup (100 g) grated Parmesan cheese
Instructions
- Melt Butter & Sauté Garlic: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant (do not brown). If using garlic powder, add it in step 3.
- Make Roux: Sprinkle in the flour and whisk continuously until a smooth paste forms. Cook for 1–2 minutes to remove the raw flour taste.
- Add Milk & Seasonings: Slowly pour in the milk while whisking to avoid lumps. Once smooth, add dried herbs, mustard powder, salt, pepper, and garlic powder (if using). Stir well.
- Simmer: Bring to a gentle simmer and cook for 3–4 minutes, stirring frequently, until the sauce thickens.
- Add Cheese: Remove from heat and stir in the grated Parmesan cheese until melted and fully incorporated.
- Serve: Serve hot over cooked pasta, grilled chicken, steamed vegetables, or use as a base for casseroles.
Notes
- For extra richness, substitute 1/2 cup of milk with heavy cream.
- Use freshly grated Parmesan for best flavor and melting.
- To make it gluten-free, substitute flour with a gluten-free flour blend or cornstarch slurry.
- Can be stored in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk.