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Milk and cream sauce

Author
Cookinero 4 Apr 2025
4780
Milk and cream sauce

Milk and cream sauce is a tasty and filling addition to almost any dish on your table. The sauce can also be used as a dressing. It is great for meat, fish or poultry dishes, and complements side dishes and vegetable stews well. The sauce will not take much time, you can store this tasty dressing in the refrigerator ready to use when needed. With this sauce, the taste of your hot dishes and side dishes will become more intense, interesting and aromatic.

How to cook Milk and cream sauce

Step 1

Milk and cream sauce

Melt the butter in a saucepan over low heat. Add the flour to the butter and mix thoroughly to avoid lumps.

Step 2

Milk and cream sauce

Add cream, salt and spices, continue mixing for 3-4 minutes.

Step 3

Milk and cream sauce

Pour in milk, but do not bring to a boil, stir until smooth. Add dried herbs or fresh chopped greens if desired.

Step 4

Milk and cream sauce

Pour the finished sauce into a glass jar and close the lid. Let it cool at room temperature, then put it in the refrigerator for storage. By storing it in a closed jar, you will maintain the hermetic seal and avoid foreign odors.

Milk and cream sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with unsweetened almond milk, coconut milk, or oat milk, and use a dairy-free butter alternative. Note that the texture may vary slightly.
When stored in an airtight glass jar, the sauce stays fresh for up to 4-5 days. Ensure it’s cooled to room temperature before refrigerating.
Yes! To make it keto-friendly, replace the flour with a thickener like xanthan gum (¼ tsp) or almond flour (1 tbsp) and use full-fat dairy.
Freezing isn’t recommended, as dairy-based sauces can separate when thawed. For best quality, prepare fresh or refrigerate for short-term storage.
It’s great over pasta, grilled chicken, steamed vegetables, or as a base for creamy soups. Add Parmesan or herbs for extra flavor.
Strain the sauce through a fine-mesh sieve or blend it briefly with an immersion blender for a smooth consistency.
Yes, use olive oil or ghee as a substitute, but the flavor will be slightly different. Avoid margarine, as it can alter the texture.

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