cream sauce recipe

This&nbsp;Gluten-Free Bechamel Sauce recipe can be made with or without dairy, and it's always a winner.&nbsp;

Gluten-Free Bechamel Sauce

butter olive oil

rice flour + 2 tablespoons tapioca flour

milk (dairy, unflavored coconut or unflavored almond)

salt

nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted (or warm oil). Add the gluten-free flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

https://www.youtube.com/watch?v=1fDxo1Zu_js

KC from G-Free Foodie shows you how to make Gluten Free Bechamel Sauce.  Find the printable recipe on G-Free Foodie's website at:  https://gfreefoodie.com/gluten-free-bechamel-sauce/

Gluten Free Bechamel Sauce Recipe

Ingredients:
5 tablespoons butter or 4 1/2 tablespoons olive oil
4 tablespoons Gluten Free flour blend or 2 tablespoons rice flour + 2 tablespoons tapioca flour
4 cups milk (dairy, unflavored coconut or unflavored almond)
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Directions:
In a medium saucepan, heat the butter over medium-low heat until melted (or warm oil). Add the Gluten Free flour and wisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

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How to Make Gluten Free Bechamel

Juicy, flaky, and flavorful salmon fillets pan seared in a delicious cream sauce with dijon mustard and garlic.

Creamy Garlic Dijon Salmon

olive oil

unsalted butter

salmon fillets

salt and black pepper

Italian Seasoning

garlic powder

paprika

garlic, (minced)

chicken

heavy cream

dijon mustard, (you can use less or more)

asparagus

chopped fresh parsley, (for garnish)

Pat dry salmon fillets with paper towels.

Heat olive oil and butter in a large skillet over medium-high heat.

Season salmon fillets with salt, pepper, Italian Seasoning, garlic powder, and paprika; transfer to the skillet, skin-side up. IF your skillet isn&#x27;t big enough, don&#x27;t crowd the skillet; please cook the fillets in two batches.

Cook for about 4 to 5 minutes, or until browned and cooked three quarters of the way through.

Flip over and cook for 4 more minutes, or until cooked through.

Remove fish from skillet and transfer to a plate; keep them covered. DO NOT discard the juices in the skillet.

Return skillet to the heat and melt the remaining butter.

Stir in minced garlic and continue to cook for 30 seconds, stirring very frequently.

Slowly whisk in the chicken broth and scrape up all the browned bits from the bottom of the skillet.

Bring to a simmer; lower heat to medium and cook for 3 minutes.

Whisk in the cream and dijon mustard; add in the asparagus.

Add the salmon back into the skillet and simmer over medium-low heat for 4 minutes or until asparagus is fork tender and sauce is thickened. If you want a creamier, thicker sauce, continue to cook until sauce is reduced to a desired consistency. You can also add some butter, stir it through, and cook until creamy.

Remove from heat.

Sprinkle with parsley.

Serve.

Chicken Fricassee from Delish.com is an indulgent weeknight meal. 

Chicken Fricassee

chicken thighs

Kosher salt

black pepper

butter

onion,

large carrot, peeled and chopped

celery stalk, chopped

mushrooms,

tbsp. all-purpose flour

c. white wine

chicken broth

tbsp. parsley

thyme leaves

This was absolutely delicious! I made a couple of changes- I added 1 cup of white wine instead of 1/2 because the sauce tightened up immediately and there was no way it would reduce without burning. I ran out of cream so I used 1/4 cup of heavy cream and 3/4 of a cup of milk. I used boneless, skinless chicken thighs and tenders since my husband won't eat any chicken on the bone or with skin. (He won't eat thighs, either, but that's another story from his childhood) I agree with others about the 'time' posted- it took 8 minutes on each side to brown the chicken and cook it most of the way. It also took longer for the vegetables to soften. I'd say it took an hour total to make. Well worth it and we will eat the leftovers for lunch. I served this over egg noodles.

My mother used to make this dish with a very similar recipe. She added a little something different - regular fried chicken. The crispy on the chicken gets soft and gives the sauce a wonderful texture and flavor. And she served it over rice. It was always my favorite dish as a child.

I made this last night and it was very good.  Prep time of 10 minutes is a joke.  Maybe if you are a TV chef and have a behind the scenes crew.  I heeded the advice of some other reviews and cooked the thighs a bit longer than directed.  I followed the recipe almost to the letter on ingredients and directions.  The only difference was that I had an open container with 1 1/2 cups of broth and wasn't about to open another one just for a 1/2 cup.  I finished the cooking time in a 350 degree oven instead of on the stove.  The flavor was excellent; my only disappointment was that it was a thinner sauce than I expected.  I was looking for a rich creamy sauce and this just wasn't it.  I will make it again but might use an added Tbs of flour and/or change the ratio a bit on the heavy cream to broth.  I have heard about Fricassee all my life but this was the first time I had ever cooked or eaten it.  Thanks for the introduction.

This reminded me of my grandmother's recipe, so I made it in her 100+ year old cast iron pan.  My personal changes to make it more original, but less healthy:  I dredged the chicken in flour (and added a pinch of cayenne to the powder - not original!) before frying.  I used bacon fat instead of olive oil for the frying.  I doubled the mushrooms and halved the carrot amounts.  I increased the wine and decreased the chicken stock (homemade and NOT low sodium) ratio.  I have seen some people complain the sauce is too thin.  The extra flour from dredging the chicken and making sure to give the sauce enough time to reduce properly will fix that easily, but it's still not meant to be a gloppy sauce, so don't overdo it.  And I agree that 15 minutes is not long enough to cook bone in chicken - I finished the dish in the oven (also not original).

I made this last night and the sauce is very bland. If I make it again I’ll put different spices to give it more flavor.

Same as other reviews  chicken was raw so needed extra cooking time. Other than that, the sauce was amazing! Followed all other instructions as listed in the recipe.

Seems that for dark meat, you'd want to pan roast it for at least 15 minutes, with flips every 5 to 7 minutes under a fairly good but controlled heat. You have to hang in the kitchen and actively cook...its so worth it tho!

We love it, though we use boneless skinless chicken breast and after brazing the breast and sauteeing the vegies we add two cans of cream of mushroom soup and liquid for one can, then pop it in the oven at 350 for about an hour. Simple and easy.

Super easy and very flavorful. Hearty meal when served with egg noodles but did not feel “heavy.”

Followed this recipe as instructed.  The thighs, and I used boneless, were very undercooked - brown at least 10 minutes per side, I'd say it's better to cook them all the way through before they are simmered at the end.  I was able to get a nice think roux with the flower and veggies, but agree with another reviewer that the 1/2 cup of wine dried up immediately with nothing left to burn off, so I would recommend doubling the wine.  The sauce was very thin, think you could cut back on the stock.  And it was bland, not sure how to fix that.  I expected the kids to love it, but everyone hated it and I ended up throwing it all out (no one would touch the chicken, even after I tried to finish cooking in a pan), so I sent the kids out for Pizza.

Cook times do vary wildly based on thickness/size of thigh. I suggest cooking in Dutch oven. Cover and allow to cook slow at lower temp. The meet will be more tender. I also added zucchini and other veggies when finished.

Dish was made per instructions and used the time as a guideline. If it said golden brown then it cooked a little longer than the 5 minutes, until it was golden brown. Same with veggies and wine, also let that cook a little longer to achieve the recipe results. Then let the chicken cook till it was done and used the time as a guideline again and sauce thickened. Not sure why there were problems it was pretty clear that it takes time to cook chicken with bone in when you’re not sure how thick yours or theirs were. All in all a pretty good dish. Would make again. About the only thing I changed was mushrooms. It looked like they used white and I used baby bells. I never give 5 stars.

Oh wow. So good. Definitely cook the chicken for longer (it was pink so we had to cook for about 10 minutes longer) but oh, so good.

This was way better the next day. First let me say that I followed the cooking direction exactly as written and the chicken was raw inside. For a thick bone-in, skin on thigh it should initially be fried for about 8, even 10 minutes on each side, if the thigh is really thick, unless your thighs are really small and dinky. Then when you return it to the pan, simmering for 15 minutes is just not enough time for it to be cooked through. You need to bring the gravy to a boil, not a simmer. Once the gravy starts boiling, then bring it to a simmer and partially cover the pan for about 20-to-30 minutes, depending on it's thickness. Do not trust the thermometer's temperature. Cut it with a knife to see that it's done. Other than that, it turned out great.

Amazing!!! Flavour is so good. Keto dieters sub in coconut flour for the regular flour and white cooking wine. Tastes exactly the same. I made it the recipe way before I started keto. It’s identical 😁😁

Keto White Chicken Enchiladas Recipe

low carb tortillas (or homemade keto tortillas)

chicken (this is about 2 large chicken breasts, pre-cooked)

Monterey Jack cheese

cream cheese

heavy whipping cream

green chilies (drained)

Sour cream

Cilantro

Precook the chicken or use rotisserie chicken, shredded. Set aside.

In a large saucepan over medium heat, add the butter, cream cheese, heavy cream, 2 cups of Monterey Jack cheese, diced green chilies, and chicken broth. Stir until smooth and creamy.

Use a 9 x 13 casserole dish, add about 2 to 3 tablespoons of shredded chicken and shredded cheese to each tortilla and roll it up. Place the tortilla face down in the casserole dish so the enchilada doesn’t unroll.

Continue this until each tortilla is filled and placed in the dish.

Pour the cream cheese sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese.

Bake for 22 minutes until the dish is completely warmed and the cheese is melted. Turn the heat up to broil for the last 3 minutes to brown the cheese.

Sprinkle with cilantro and serve with a dollop of sour cream.

A collection of delectable cream sauce recipes - for pasta, chicken, salmon, seafood and even pork. The preparation times vary based on the complexity of each individual sauce, but overall expect about 20 minutes or less in most cases. Heavy cream is a must have ingredient common to all the recipes below.

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Top 5 cream sauce recipe recipes from across the web

The most viewed cream sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-Free Bechamel Sauce

Creamy Garlic Dijon Salmon

Chicken Fricassee

Keto White Chicken Enchiladas Recip...

Cream Sauce Recipe Collection

The most viewed cream sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine