Cream Sauce From The Golden Age Of Rail Food

CREAM SAUCE FROM THE GOLDEN AGE OF RAIL

Steps:

• In the 2-quart saucepan, make a roux using the butter and flour; bring to a light brown color, about 2-3 minutes.
• Meanwhile, combine milk and chicken stock in the smaller saucepan and heat just to boiling. Pour hot milk/stock mixture slowly into roux, stirring constantly with a whisk to prevent lumps. Cook over lowest heat for 30 minutes.
• Strain sauce into the top of a preheated double boiler, place a dab of butter on top to prevent crust from forming, and set aside until needed.

GARLIC CREAM SAUCE

Steps:

• Heat butter and oil in a saucepan until the butter is melted.
• Add garlic to saucepan and stir until fragrant. I recommend using ready to use pre-diced garlic or garlic paste. If you don't have these then try to get your garlic as fine as possible.
• Add flour to garlic and butter mixture in saucepan and stir until fully incorporated.
• Add heavy cream and chicken broth to the saucepan and continue cooking over medium-low heat, stirring frequently, for approximately 10 minutes.
• Add about a teaspoon of salt, more or less to taste, then cover and cook on low heat for another 5 minutes.
• This sauce goes fantastic with pork chops and chicken breasts. Serve immediately over fully cooked chicken or pork chops.