Cream Sauce

Name: Cream Sauce
Ingredients: 2 cups Boiling Water (To help dissolve the flour initially.); 1 slice Onion (Small slice, about 1/4 inch thick.); 2 tablespoons Butter (Unsalted butter preferred.); 3 tablespoons All-Purpose Flour (For thickening the sauce.); 2 cups Milk (Whole milk recommended for richness.); 1 cup Heavy Cream (Adds richness and smoothness.); 0.5 teaspoon Salt (Or to taste.); 0.25 teaspoon Black Pepper (Freshly ground, to taste.)

A simple cream sauce, perfect for pasta, vegetables, or meat. This recipe modernizes a very basic sauce from an older cookbook.

Ingredients

2 cups Boiling Water (To help dissolve the flour initially.)
1 slice Onion (Small slice, about 1/4 inch thick.)
2 tablespoons Butter (Unsalted butter preferred.)
3 tablespoons All-Purpose Flour (For thickening the sauce.)
2 cups Milk (Whole milk recommended for richness.)
1 cup Heavy Cream (Adds richness and smoothness.)
0.5 teaspoon Salt (Or to taste.)
0.25 teaspoon Black Pepper (Freshly ground, to taste.)

Instructions

1In a saucepan, combine the milk and onion slice. Heat over medium heat until just simmering. Remove from heat and let steep for 10 minutes. Remove the onion slice.
2In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until a smooth paste forms (a roux). Be careful not to burn the butter.
3Gradually whisk the hot, infused milk into the roux, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened. Add the boiling water to thin the sauce if needed. Stir in the cream, salt, and pepper. Simmer gently for 5 minutes, stirring occasionally, until the sauce reaches your desired consistency.