Whether you choose to use rendered bacon fat, butter, or even olive oil, the choice is yours, but be sure it complements the dish you’re making. Warm Up Your Fat Emilee Unterkoefler / LifeSavvy While using a cornstarch slurry is quick and convenient, if you’re looking for luscious soups or stews, a roux is always the way to go.
One important thing to keep in mind is that you need less cornstarch to thicken than if using a roux. Learning how to make a roux is super easy, and it has more nutritional value.
Perhaps you’ve only ever used cornstarch to thicken soup or gravy. No worries though, you can undoubtedly make a roux with regular old butter just keep an eye on it and don’t let it burn. When you take out the water and milk components, the butter can be heated at a higher temperature and doesn’t burn as quickly. Make sure to do a taste test to see if you need more salt/pepper before serving.Clarified butter is a beautiful golden-colored butter made by removing the water and milk proteins. When you get it to a creamy, thickened consistency, turn heat to low and stir in cheeses. (Depends upon how your pan and burner kicks out the heat.) The sauce will then start reheating back up and be thicker within 3-5 minutes. Therefore, add the other 1 cup (a total of 2 cups of heavy whipping cream) and keep stirring. You’ll start seeing it thicken within about 1 minute.
Add 1 cup of heavy whipping cream, keep stirring. Whisk the butter-flour mixture (also known as a ‘Roux’) for about 2 minutes to cook the taste of flour out. The reason being, is because it intensifies and enhances the seasonings through the heat. Along with some Italian seasoning all into the flour and butter. Remember, you can always add a little more later…you just can’t take it back out.ĭepending on what I’m pouring this sauce on–I like to sprinkle in some garlic and onion powder. If you’re using ‘salted butter’ you might not need that much to start off. Add about 1 to 2 teaspoons of salt and some pepper. Use a whisk to make the flour and butter mixture smooth. Once the butter is all melted, add 2 tablespoons of flour. Melt 2 tablespoons of butter (the REAL stuff). There’s a very simple process to start this exquisite sauce… It all comes together with only 3 ingredients and under 10 minutes! You can add any cheeses to melt into it for Alfredo sauce and mac & cheese. The White Cream Sauce (also known as a Bechamel Sauce) is the Mother of all sauces.
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