Posted by: A. C. Cockerill | April 18, 2017

Foodie Corner – 2017 – Post #5 – Single-Serving Cream Sauces and Gravies

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2017 – Post #5 – Single-Serving Cream Sauces and Gravies

How do you make a single serving of cream sauce or gravy?

My two cents, but please share yours:

In a small skillet on medium high heat, mix 1T of grease (butter, olive oil, coconut oil, etc.) and 1T of thickener (flour, cornstarch, finely chopped breadcrumbs, etc.) to make a roux (bubbly paste). Then slowly whisk in 3/4c of liquid (milk, skim milk, cream, broth, wine, fruit juice, etc.) and keep stirring as the sauce comes to a boil. Continue to boil until the sauce reaches your desired thickness–usually when it coats the back of a spoon. Serve immediately over protein, vegetable, or starch. Enjoy.

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