Cream sauce francaise

a premium creamy versatile mix to elevate your cooking One of the mother of all sauces of French cuisine. Smooth, creamy texture with rich flavor. Fabulous as a starter for creamy white soups or chowders, white sauces and white casseroles. Packaged in a 8oz jar, by volume.
SKU: Dyb-2303
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a premium creamy versatile mix to elevate your cooking

One of the mother of all sauces of French cuisine.  Smooth, creamy texture with rich flavor.  Fabulous as a starter for creamy white soups or chowders, white sauces and white casseroles. Packaged in a 8oz jar, by volume.

a premium creamy versatile mix to elevate your cooking

One of the mother of all sauces of French cuisine.  Smooth, creamy texture with rich flavor.  Fabulous as a starter for creamy white soups or chowders, white sauces and white casseroles. Packaged in a 8oz jar, by volume.

Add ¼ cup of your mix to the bottom of a small saucepan along with ½ cup water or milk. Bring to a simmer (light bubbly), stirring constantly until sauce is smooth. Remove from heat and pour over cooked and drained macaroni. Add additional water or milk for a thinner cheese sauce

Basil Cream Sauce

You will need: 1/4 cup of your cream sauce mix + 1 1/2 teaspoons dry basil + 1/2 cup water or milk

Add ¼ cup of your mix to the bottom of a small saucepan along with ½ cup water or milk and 1 1/2 teaspoons dried basil (substitute for 1/2 cup chopped fresh basil if desired). Bring to a simmer (light bubbly), stirring constantly until sauce is smooth.

Caramelized Onion Cream Sauce

You will need:1 onion (vidalia or sweet), sliced thin + 1/4 cup of your cream sauce mix + 1/2 cup water or milk

Start onions off in cold oil in saucepan. Bring to medium low heat. Cook for 10 - 15 minutes or until onions are completely browned and softened.

Add ¼ cup of your mix to the bottom of a small saucepan along with ½ cup water or milk. Bring to a simmer (light bubbly), stirring constantly until sauce is smooth. Pour cream sauce + onions into the bottom of a high powered blender or using an immersion blender, puree mixture to desired consistency.

Roasted Garlic Cream Sauce

You Will Need: 3 cloves garlic, peeled and smashed into a paste (see directions below) + 1/4 cup of your cream sauce mix + 1/2 cup water

Using the heat up period for your oven, split head of garlic, drizzle with oil and wrap in foil. Remove when oven reaches temperature (285 - 315°C) but no longer than 20 minutes.

Cool and squeeze the cloves out of the bulb. Mash into paste.

Add ¼ cup of your mix to the bottom of a small saucepan along with ½ cup water or milk. Bring to a simmer (light bubbly), stirring constantly until sauce is smooth. Whisk roasted garlic into prepared cream sauce.

For additional recipe + kitchen hack ideas, join our DYB Kitchen Recipe group on Facebook

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