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!
Why We Love Cream Sauce?
- Cajun Salmon Alfredo
- Cream of Chicken Soup with Wild Rice
- Sriracha Cheese Sauce Nachos
- Open-Faced Roast Beef Sandwiches with Beer Cheese Sauce
- 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!
Heather @ Sugar Dish Me says
Love your video Andi! It’s good to hear your voice!
Andi says
Thanks, Heather! :)
Becky | The Cookie Rookie says
This is SUCH a helpful blog post. Thank you!
Andi says
Thank you, Becky!
Ginny McMeans says
Love your video! It is so informative. Your new profile pic is so cute too!
Andi says
Thanks so much, Ginny!
Kelley says
I was literally mesmerized watching this video! Such great tips and such a beautiful gravy!
Andi says
Thank you so much, Kelley. This made my day!
Meg @ The Housewife in Training Files says
What a fantastic video, Andi! Roux only lead to great things!
Andi says
That means so much to me since you are a real chef, Meg! Thank you!
Heather | girlichef says
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 says
Thank you, Heather! :)
Nancy England says
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 says
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 says
Hi Andi – This is a great video! I love to make a good gravy or cream sauce for my guys.
Andi says
Thank you, Joanne! Glad you like it :)
Sherry says
unfortunately the video said plug in failure :(
Andi says
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 says
Thank You SOOOOO Much Andi… it worked beautifully~!
Andi says
Oh great!! I hope you enjoyed the video. Thanks, Sherry :)
Sherry says
The Video was so well done Andi, I made gravy tonight without a hitch, thanks to you! I am your fan forever~! :)
Andi says
Sherry, I’m not sure how I missed this message sooner, but thank you so much! This seriously made my night! xo
Stephanie says
Great video – you did awesome! Also, I love a good cream sauce :)
Andi says
Thank you, Stephanie!
Justine | Cooking and Beer says
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 says
Thank you, Justine! You are so sweet :)
Dorothy at Shockingly Delicious says
Smart tips…you’re right, sometimes only a video will do!
Andi says
Thanks, Dorothy!
Melanie | Melanie Makes says
Such great tips, Andi!
Andi says
Thanks, Melanie!
Kacey @ The Cookie Writer says
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 says
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 :)