This Hello Fresh cream sauce base recipe is super easy to make. I will show you two versions that have different flavors. But both are super tasty, versatile, and lusciously creamy.
This guide will take you through every step in making the perfect cream sauce base. It is super easy, but there are some essential tricks you have to know to prevent lumps. If you still have any questions by the end of the recipe, don’t hesitate to reach out!
What Is In The Hello Fresh Cream Sauce Base?
This is a sauce that has taken the world by storm! The Hello Fresh cream sauce base ingredients include butter, flour, milk, and salt. Many people, myself included love to add pepper as well.
Essentially, you first have to create a roux (mixture of butter and flour). This is the thickener. Then, you whisk in the milk. Bring the sauce to a boil and leave it to thicken.
Overall, this is an incredibly easy sauce to make that doesn’t take a ton of time. However, there is a lot that can go wrong. And if you don’t know the proper techniques, you’ll just end up with a lumpy or separated sauce.
This sauce is incredibly easy and goes great over something like my SpongeBob Burger or Greek Chicken Souvlaki. You can also serve it alongside crispy fries, tender chicken wings, or vegetable chips.
The Hello Fresh cream sauce base is extremely versatile! It has an uber-rich and creamy texture with simple flavors.
How To Make Hello Fresh Cream Sauce Base
Now, today, I will be showing you two different versions of this sauce.
The first is pretty much what Hello Fresh themselves make. It is a basic cream sauce (also known as a Bechamel sauce) made with butter, flour, milk, and seasonings.
The second recipe isn’t their traditional sauce. This is how I was taught to make a bechamel. And honestly, it’s a lot more flavorful. This version has incorporated some flavors from onions and bay leaves. They create more depth and richness in the sauce.
Both sauces are made in exactly the same way. The milk is just infused with the seasonings before it is whisked into the roux.
Tips And Tricks For This Hello Fresh Cream Sauce Base Recipe
- To make a proper Hello Fresh cream sauce (or bechamel sauce), temperature control is key. You should always use medium heat (at the most). Don’t allow the milk to boil. Don’t leave the roux on the heat while incorporating the milk.
- When whisking in the milk, make sure to get all of the sides and edges of the pot. This ensures that all of the thickeners are incorporated.
- Another crucial tip for adding milk to the roux is to work in small batches. Whisk in a little bit of milk until you have a uniform thick paste. The paste will get runnier as you incorporate more milk. If you add too much milk at a time, your sauce will come out lumpy.
FAQs
How do you make the Hello Fresh cream sauce base thicker?
If you aren’t happy with the consistency, make another roux with 1 tablespoon of flour and butter. Then, whisk in a little bit of the already-made runny sauce. Again, add small amounts and whisk it in well. Once all of the runny sauce has been incorporated into the roux, bring it to a boil over medium heat.
Can you make a vegan cream sauce base?
Believe it or not, it’s actually super easy! Use margarine instead of butter. Yes, margarine or shortening is vegan. And instead of milk, use a plant-based vegan alternative. The steps are the same. But, the flavor will differ.
More Delicious Recipes
Easy Hello Fresh Cream Sauce Base Recipe – 2 Ways
Ingredients
Recipe 1: Basic Cream Sauce Recipe
- 1 cup whole milk
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Recipe 2: More Advanced Cream Sauce Recipe
- 1 cup whole milk
- 1/4 small onion
- 1 bay leaf
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- 1/8 tsp ground nutmeg
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Recipe 3: Flour-Free Variation
- 1 cup whole milk
- 2 tbsp salted butter
- 1 tbsp cornstarch
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Instructions
Recipe 1
- Add the milk to a medium saucepan over medium heat. Heat the milk until it starts to steam. It shouldn't boil or simmer at all! Give it a couple of stirs to prevent a skin from forming on the top. Set the warm milk aside.
- In another medium saucepan, add the butter over medium heat. Melt it completely.
- Once melted, remove it from the heat. Then, shoot in the AP flour and whisk it vigorously. You should have very coarse breadcrumb-like granules. It can also turn into a paste.
- Once you have a uniform butter-flour mixture, add a tablespoon of warm milk. Whisk it in very well, making sure to get the edges of the pan as well.
- After the milk has been thoroughly whisked in, add a little bit more. Keep repeating this process. Don't add more milk until the previous addition is completely incorporated.
- When all of the milk has been whisked in, place the saucepan back onto the heat.
- Bring the mixture to a rolling boil over medium heat. Then, reduce the heat and allow the cream sauce base to simmer for about 5 minutes.
- If you are happy with the consistency, season the sauce with sea salt and black pepper.
Recipe 2
- To start, place the whole milk in a medium saucepan over medium heat. Separate the onion petals and add them to the milk. Also, add the bay leaf.
- Heat the milk until it just starts to steam. Stir it slowly to prevent a skin from forming on the milk's surface. Do not allow the milk to boil.
- Once it starts steaming, remove it from the heat. Cover the pot with a lid or sheet of plastic wrap. if you use the wrap, poke some holes to allow the steam to escape. Set the milk aside to cool for about 10 minutes.
- Once your milk has been infused, strain the onion petals and bay leaf from the milk.
- In a separate saucepan, melt the butter completely.
- Once the butter has melted, remove it from the heat. Add the flour and whisk until you have a uniform lump-free paste.
- Still working off the heat, slowly incorporate the milk in small batches. Use the same technique as in recipe 1.
- Place the lump-free sauce base back on medium heat. Bring the sauce to a boil while whisking constantly.
- Then, you can reduce it to simmer for 5 minutes, still while stirring.
- If you are happy with the consistency, whisk in the ground nutmeg. Then, season your homemade Hello Fresh cream sauce base with sea salt and black pepper to taste.
Recipe 3
- Heat the milk in a saucepan until it starts to steam. Set the warm milk aside.
- In a separate saucepan, add the butter over medium heat and leave it to melt.
- Remove the melted butter from the heat, add the cornstarch, and whisk the ingredients together until you have a crumbly mixture.
- Next, slowly add the heated milk into the crumbly roux. Whisk well between additions to remove any lumps.
- Once all of your milk has been added and you have a lump-free mixture, place the pan back over medium heat.
- Bring the mixture to a rolling boil over medium heat. Then, reduce the heat and allow the cream sauce base to simmer for about 5 minutes.
Michelle
Thank you for this recipe- it saved my dinner tonight. HF left out the cream base and I whipped this up in 20 mins. Thank you.
Angela
Excellent for beginners. I have never made a cream sauce base before and I could not be happier with the results from this recipe.
Ebony Parker
I was nervous making cream base sauce from scratch, but the recipe was easy to follow and I’m happy with the results. Thank you for sharing.
Christina
Can this be made then refrigerated to use later?