88. Basic cream sauce
Ingredients::
Cream: 500g, Fresh milk: 700g, Butter: 50g, Lemon: 100g, Flour: 50g, Salt: 10g, White (black) pepper: 0.2g
Instructions:
Lightly toasted flour or a light roux made from flour and butter is diluted with hot milk while whisking, then poured into cream heated to a boil. The sauce is simmered for 10–15 mins with continuous whisking, salted, and seasoned with ground pepper and freshly squeezed lemon juice. The finished sauce is served with boiled or stewed meats, fish, vegetables, poultry, eggs, etc.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Сметана | 500.00 | 485.00 |
| Fresh milk | 700.00 | 679.00 |
| Butter | 50.00 | 50.00 |
| Lemon | 100.00 | 40.00 |
| Flour | 50.00 | 50.00 |
| Salt | 10.00 | 10.00 |
| Бял (черен) пипер | 0.20 | 0.20 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:37.8 , Fats:213.1, Carbohydrates:86.8, Energy value:2488 kcal
Chemical composition per serving (in grams): Proteins:37.8 , Fats:213.1, Carbohydrates:86.8, Energy value:2488 kcal
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