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Milk or Cream Sauce
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Can be made very quickly and works well for some kinds of pudding
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Can be made very quickly and works well for some kinds of pudding
Preserved exactly as written in the original source
Sweeten cream or rich milk with plenty of white sugar and add flavoring
Modern guidance to help you succeed with this vintage recipe
This simple sauce relies on the natural emulsification properties of cream's fat globules and milk proteins to create a smooth, pourable consistency without cooking. The sugar dissolves into the liquid phase, creating a stable sweet solution, while the milk fat carries fat-soluble flavor compounds from extracts like vanilla. Because there's no heat or thickening agent, the sauce remains light and pourable, making it ideal for drizzling over warm desserts.
This sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Stir well before serving as sugar may settle. If the sauce thickens too much when chilled, thin with additional milk or cream, one teaspoon at a time.
Store in an airtight container in the refrigerator for up to 3 days. The sauce may separate slightly during storage; simply whisk to recombine before serving. Do not freeze, as the cream will break and become grainy when thawed.
AI-generated tips from Chef Cecil's culinary database
This sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Stir well before serving as sugar may settle. If the sauce thickens too much when chilled, thin with additional milk or cream, one teaspoon at a time.
Store in an airtight container in the refrigerator for up to 3 days. The sauce may separate slightly during storage; simply whisk to recombine before serving. Do not freeze, as the cream will break and become grainy when thawed.
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