Sauce Crème (Béchamel, Cream)

This 2nd generation mother sauce derives from a finished Sauce Béchamel. The Cream Sauce (Sauce Crème) is the original classic cream sauce and one of the simplest variations on the Béchamel sauce. Because it's so simple, it really comes down to seasoning. And of course, it helps if you've made a good Béchamel to start with. As for the cream, for some reason, the organic cream seems to have a better flavour, so that's what I use.

Sauce Béchamel:
4 Tbsp. butter
4 Tbsp. all-purpose flour, unbleached
2½ cups milk, warmed but not hot
1 pinch nutmeg, freshly grated
¼ tsp. sea salt
⅛ tsp. white pepper, freshly ground

Sauce Crème:
½ cup heavy cream

Make the Béchamel Sauce:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

Add the warm milk gradually, continuing to whisk as the sauce thickens. Bring it to a boil. Add nutmeg, salt and pepper, lower the heat to simmer, and cook, stirring for 2-3 minutes more. Remove from the heat.

Make the Cream Sauce:
In a separate saucepan, heat the cream gently to a simmer. Reduce by about one-quarter, about 10 minutes.​

Whisk the hot cream into the Béchamel and serve.

Makes about 2 cups.