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Cream Sauce

A dish built around cottolene and flour.

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 tablespoons Cottolene
  • 2-1/2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups hot milk or thin cream
Make it lactose-friendly
  • 1-1/4 cups hot milk or thin cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. PROCESS: Melt Cottolene in a sauce pan, add flour, salt and pepper, stir to a smooth paste and pour on slowly hot milk or cream, stirring constantly. Beat with a wire whip until smooth and glossy.

This is a variation — Gutenberg edition. Base recipe: Cream Sauce →

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories526
Protein8.7 g
Fat46.0 g
Carbs20.9 g
Fiber0.5 g
Sodium1352 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States