Cream Cheese White Sauce
This is a quick Cream Cheese White Sauce that is the perfect sauce for your meats or vegetables. A great sauce to drizzle on top or just to dip.
Servings: 5
Calories: 269kcal
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese
Instructions
- In a small pan over medium high heat add the butter. Cook the butter for 30 seconds while constantly stirring so the butter can melt faster.
- Add the flour and quickly stir it. Cook for 1 minute and 30 seconds. Enough to cook it and give it some color.
- Slowly pour the milk little by little while you stir. Make sure that all the milk you pour is completely incorporated before you add more. Cook for 8 minutes and stir constantly.
- Add the cream cheese and break it down in the sauce. Cook for 3 minutes. Serve and buen provecho!
Notes
- Serving size- Each serving is about ½ cup of sauce.
- Butter- I used unsalted butter, and that's the reason why I added salt. If you use salted butter, taste before adding the salt to make sure it doesn't need it.
- Milk temperature- I used cold and warm milk. To me, it doesn't make a difference whether the sauce turns lumpy or not. For me, the secret to a lump-free mix is just the constant stirring of the sauce.
- Reheating- Best done on the stovetop over low heat. Whisk constantly while adding a splash of milk to loosen it a little bit.
Nutrition
Calories: 269kcal | Carbohydrates: 9g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 413mg | Potassium: 212mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 908IU | Calcium: 166mg | Iron: 0.2mg
