How to Make a Cream Sauce or Gravy (Video Recipe)

32 Comments
3 minutes
March 10, 2023
Andi Gleeson

All these recipes use the same technique for their thickening base, and it’s one every cook should know. That’s why I’m showing you how to make a cream sauce or gravy with an easy video tutorial today!

All these recipes start with a basic cream sauce, and I'll show you how to make one with this easy video tutorial!

Why We Love Cream Sauce?

  1. Cajun Salmon Alfredo
  2. Cream of Chicken Soup with Wild Rice
  3. Sriracha Cheese Sauce Nachos
  4. Open-Faced Roast Beef Sandwiches with Beer Cheese Sauce
  5. Chicken and Sausage Gumbo

What do all these recipes have in common? They all start with a basic roux or cream sauce, which is butter, flour, and a liquid. I have written the instructions of how to do this many times in many recipes, but if you have never done it before, even clear instructions might sound confusing. That’s why I’m bringing you this video tutorial on how to make a cream sauce or gravy instead of a new recipe today. I hope it will be helpful!

Cream Sauce Video Recipe

Before I start, let me give a few disclaimers. First of all, the lighting in my kitchen is really terrible. That’s why I do so few step-by-step photos or videos. Secondly, I’m sorry this pan is stained! My husband took the kids to the playground, and I suddenly got inspired to make this video. I knew I wouldn’t have much time to do it, so I didn’t have time to scrub the pan with a Brillo pad (which we don’t actually have anyway).

Finally, this sauce looks a little brown because I used spelled flour, which is a lot like using whole wheat flour. If you use regular all-purpose flour, your result will be lighter. If you want to make a brown gravy or dark roux, you should brown the flour and butter to the desired color before adding the broth.

Now, let’s get cooking!

How Do You Make Your Cream Sauce?

One last note about using this technique for soup and sauce bases: Sometimes my recipes call for cooking ingredients (like onions or meat) in butter, then stirring in flour, and then stirring the broth into that. That is done in just the same way, except swapping your whisk for a wooden spoon or rubber spatula. You can still stir vigorously as you add liquid to get rid of lumps even though there are other ingredients in the mix.

Last but not least, please let us all know how you prepare your cream sauce at home. Still, have questions about how to make a cream sauce? Let me know in the comments, and I’d be happy to help!

Andi Gleeson, food blogger

Andi Gleeson

Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.

32 comments

Heather @ Sugar Dish Me
9 years ago

Love your video Andi! It’s good to hear your voice!

Andi
9 years ago

Thanks, Heather! :)

Becky | The Cookie Rookie
9 years ago

This is SUCH a helpful blog post. Thank you!

Andi
9 years ago

Thank you, Becky!

Ginny McMeans
9 years ago

Love your video! It is so informative. Your new profile pic is so cute too!

Andi
9 years ago

Thanks so much, Ginny!

Kelley
9 years ago

I was literally mesmerized watching this video! Such great tips and such a beautiful gravy!

Andi
9 years ago

Thank you so much, Kelley. This made my day!

Meg @ The Housewife in Training Files
9 years ago

What a fantastic video, Andi! Roux only lead to great things!

Andi
9 years ago

That means so much to me since you are a real chef, Meg! Thank you!

Heather | girlichef
9 years ago

Nice! This is a great resource for so many…so helpful. And, I wish I had that Cajun Alfredo in front of me right now – yummmmm.

Andi
9 years ago

Thank you, Heather! :)

Nancy England
9 years ago

Hi, Andi! I love your recipes but I’m going to have to take exception to your instructions about creating a cream sauce. I’ve made plenty – many for cheese sauce – and after making the roux, I’ll dump a sizeable amount of liquid in, beat it with a whisk for just a short time (enough to get it smooth) and then dump in the rest. I’ll check it occasionally as the liquid starts heating it up, but endless whisking is not for me. And it comes out beautifully with a fraction of the effort implied in your video. Additionally, I usually use a sauce pan, which will hold more liquid and control the heating process.
Nonetheless, I will continue to print out many of your recipes and thank you for taking the time, effort and talent to share with us!

Andi
9 years ago

Hi, Nancy! I think we all have our own ways to do things in the kitchen, and that’s OK! This is my tried and true method, and I hope it will help someone who doesn’t know how to make sauce with a roux. Thanks for your kind words, and I’m glad you’ve found some recipes you like here :)

Joanne
9 years ago

Hi Andi – This is a great video! I love to make a good gravy or cream sauce for my guys.

Andi
9 years ago

Thank you, Joanne! Glad you like it :)

Sherry
9 years ago

unfortunately the video said plug in failure :(

Andi
9 years ago

Hi, Sherry! I’m sorry the video isn’t working for you. I’m not sure what could cause that error. Can you try to view it directly from YouTube here and see if that works?

Sherry
9 years ago

Thank You SOOOOO Much Andi… it worked beautifully~!

Andi
9 years ago

Oh great!! I hope you enjoyed the video. Thanks, Sherry :)

Sherry
9 years ago

The Video was so well done Andi, I made gravy tonight without a hitch, thanks to you! I am your fan forever~! :)

Andi
9 years ago

Sherry, I’m not sure how I missed this message sooner, but thank you so much! This seriously made my night! xo

Stephanie
9 years ago

Great video – you did awesome! Also, I love a good cream sauce :)

Andi
9 years ago

Thank you, Stephanie!

Justine | Cooking and Beer
9 years ago

omg … I LOVE LOVE LOVE LOVE this! such a great and simple way to show someone how to make a sauce. P.S. I love the video too. <3

Andi
9 years ago

Thank you, Justine! You are so sweet :)

Dorothy at Shockingly Delicious
9 years ago

Smart tips…you’re right, sometimes only a video will do!

Andi
9 years ago

Thanks, Dorothy!

Melanie | Melanie Makes
9 years ago

Such great tips, Andi!

Andi
9 years ago

Thanks, Melanie!

Kacey @ The Cookie Writer
9 years ago

This is really great, Andi. A stained pan just means it is a well-loved (and used!) pan. I could not agree more with how important a good gravy or cream sauce is.

Andi
9 years ago

Thanks, Kacey! That pan was a wedding gift, and we’re coming up on our 18th anniversary! It doesn’t get used that much anymore since I usually use my 10″ iron skillet or 12″ stainless skillet, but I do still bring that one out sometimes :)

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