Home Recipes Cream Sauce Base

Cream Sauce Base

With Culinaire Original

Cream sauce Culinaire Original

Ingredients

For 1L of Sauce Base

2.5 l broth (fish, meat or vegetable)

500 ml white wine

500 ml Debic Culinaire Original

200 g unsalted butter

salt

herbs and spices (optional)

Preparation

For 1 Litre of Sauce Base

Boil the broth and the white wine, reducing the liquid to 500 ml.

Add the Debic Culinaire Original and cook the sauce until it has thickened.

Add the seasonings such as the butter or herbs.

Check the thickness of the sauce, salt to taste.

Recipe tags Cream sauce Culinaire Original

Related recipes

To inspire your new creations

7f050000-ff27-0003-888c-08d7467ef027
Haddock
cc810000-3386-ee4b-b1d8-08d84297e654
Chicken Roulade
 / 
See all related recipes

Related techniques

For you to experiment with

2d740000-ff27-0003-504a-08d750ca6cdb

Confit

Confit vegetables or other products in butter
2d740000-ff27-0003-16e7-08d750ca6d06

Mounting

Mounting a sauce before serving
2d740000-ff27-0003-4218-08d750ca6be7

Reducing

Reducing a sauce to the desired consistency
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.