Hello Fresh Cream Sauce Base Recipe (Copycat Version)
This copycat Hello Fresh cream sauce base recipe delivers restaurant‑style richness using just pantry staples. In under 15 minutes, you’ll whisk together butter, flour, and cream into a velvety sauce that elevates pasta, chicken, vegetables, and more. What makes it special is its versatility—add garlic and Parmesan for a classic twist, or sneak in fresh herbs for brightness. Pro tip: use room‑temperature cream to avoid lumps, and finish with a fine mesh strain for ultra‑silky texture.
Ingredients
- 2 tbsp 28 g unsalted butter
- 2 tbsp 16 g all-purpose flour
- 1¼ cups 300 ml heavy cream
- ½ tsp 3 g kosher salt
- ¼ tsp 0.5 g freshly ground black pepper
Optional add‑ins:
- 1 clove garlic minced (sauté in butter)
- ¼ cup 25 g grated Parmesan (stir in at end)
- Pinch nutmeg adds warmth
Instructions
- Make the RouxMelt butter in a medium saucepan over medium heat.Whisk in flour until a smooth paste forms.Cook, whisking constantly, 1–2 minutes to remove raw flour taste.
- Add CreamReduce heat to low. Slowly pour in heavy cream, whisking to combine.Whisk continuously until sauce smoothens and begins to thicken (about 3–4 minutes).
- Season & FinishStir in salt, pepper, and optional garlic or nutmeg.Taste and adjust seasoning.If desired, strain sauce through a fine mesh sieve for an ultra‑silky finish.
- Serve or StorePour over pasta, chicken, veggies, or use as a base for casseroles.To store: cool completely, refrigerate in an airtight container up to 3 days. Reheat gently over low heat, adding a splash of milk if too thick.
Notes
- Make‑Ahead: Prepare sauce up to 2 days in advance; reheat gently.
- Vegan Option: Use vegan butter, cashew cream, and nutritional yeast.
- Flavor Variations: See “5 Delicious Variations to Try” for ideas like Cajun or lemon‑herb twists.
- Storage: Keeps in fridge 3 days; do not freeze (cream separation).
