Fine light ground sauce without roux


Preparation time: 5 min.
Cooking or baking time: 20 min.
Total preparation time: 25 min.

For a very tasty white / light ground sauce without roux you need:


  • 1 cup of cream
  • 1 cup of creme fraiche
  • Salt, nutmeg, freshly ground pepper


  1. Bring the cream and crème fraîche to a boil in a saucepan and allow to simmer while stirring until the cream-crème fraiche mixture is thickly boiled. Then season with freshly ground pepper, salt and a little nutmeg and finish a very tasty and fine white sauce, which in its original form, e.g. to cauliflower or other fine vegetables fits very well!
  2. For further use of the sauce, one may then e.g. Stir in capers and a little lemon and then let the Königsberg meatballs in the sauce!
  3. Furthermore, a mustard sauce for fish or hard-boiled eggs would be quickly prepared by adding mustard.
  4. A herbal sauce can optionally be prepared by adding fresh herbs such as parsley, dill, thyme, basil, Knobi, etc. with little additional effort.
  5. By adding 1 - 2 tablespoons lobster paste (depending on taste intensity) you have an exquisite sauce to stewed fish.
  6. Delicious vegetables such as Kohlrabi or similar are doused with this sauce to the really fine side dish.

So, as you can see, a truly individual and, of course, delicious sauce, with plenty of uses for all sorts of dishes that require a light sauce.

Who needs more sauce, just take twice the amount of cream and creme fraiche!

How To Make A Roux, Bechamel, & Cheese Sauce ~ [email protected] | September 2020