Cream Sauce Base

With Culinaire Original

Cream sauce Culinaire Original


For 1L of Sauce Base

2.5 l broth (fish, meat or vegetable)

500 ml white wine

500 ml Debic Culinaire Original

200 g unsalted butter


herbs and spices (optional)


For 1 Litre of Sauce Base

Boil the broth and the white wine, reducing the liquid to 500 ml.

Add the Debic Culinaire Original and cook the sauce until it has thickened.

Add the seasonings such as the butter or herbs.

Check the thickness of the sauce, salt to taste.