Sauce Crème
Béchamel finished with cream — the simplest derivative
The plainest of the béchamel derivatives and the most useful: béchamel loosened and enriched with cream, sharpened with lemon. It goes with poached chicken, white fish and almost any vegetable.
Ingredients
- 3 cups Béchamel, hot (see Béchamel)
- 1 cup heavy cream
- 2 tablespoons unsalted butter, cold
- 1 teaspoon lemon juice
- Kosher salt and white pepper
Instructions
- Bring the béchamel to a gentle simmer.
- Whisk in the cream and simmer for 5 to 8 minutes, until it coats a spoon again.
- Off the heat, whisk in the cold butter a piece at a time for gloss.
- Season with lemon juice, salt and white pepper.