hello fresh cream sauce base
Discover how to create a rich and creamy hello fresh cream sauce base that elevates your meals! Perfect for pasta and casseroles!
Equipment
- 1 Medium saucepan For sautéing and cooking the sauce.
- 1 Whisk For mixing the ingredients smoothly.
Ingredients
Dairy
- 1 cup heavy cream Substitute with half-and-half for a lighter option.
- 2 tablespoons butter Use unsalted for better control over seasoning.
Aromatics
- 1 small onion, finely chopped Shallots can be used for a milder taste.
- 2 cloves garlic, minced Fresh garlic is preferred for vibrant flavor.
Thickening Agent
- 2 tablespoons all-purpose flour Cornstarch can be used for a gluten-free option.
Seasoning
- to taste salt and pepper Add a pinch of nutmeg for warmth if desired.
- 1/4 cup grated Parmesan cheese Optional, can substitute with pecorino.
Herbs
- to taste fresh herbs (basil or parsley) Dried herbs can be used but fresh is best.
Instructions
Gather Your Ingredients
- Start by collecting all the necessary ingredients.
Sauté the Aromatics
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Make the Roux
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to eliminate the raw flour taste.
Add the Cream
- Gradually pour in the heavy cream while whisking constantly until well combined and thickened, about 3-5 minutes.
Season to Taste
- Once thickened, season with salt and pepper. Stir in Parmesan cheese if using, and adjust seasoning as needed.
Finish and Serve
- Remove from heat and garnish with fresh herbs. Your hello fresh cream sauce base is ready to use!
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 250 | 20g | 5g | 5g |