Florentine Sauce

c
@cocinero44

Florentine Sauce, hailing from the Italian culinary tradition, is a rich and creamy sauce. It can be customized to enhance its creaminess and flavor with various ingredients.

Florentine Sauce recipe
Prep Time
10min
Cook Time
15min
Total Time
25min

Ingredients

4 Servings
(1 serving = 1/2 cup)

Base Sauce

  • butter
    butter
    2tbsp
  • flour
    flour
    2tbsp
  • milk or stock
    milk or stock
    2cups

Variations

  • chicken broth
    chicken broth
    1cup
  • fish stock
    fish stock
    1cup
  • cream
    cream
    1cup
  • egg yolks
    egg yolks
    2

How to make Florentine Sauce

Base Preparation

  1. Step 1

    Begin with the base sauce by melting butter in a saucepan over medium heat.

  2. Step 2

    Add flour and whisk continuously to form a roux.

  3. Step 3

    Gradually add milk or stock, whisking to prevent lumps.

Enrichment

  1. Step 1

    To enrich the sauce, choose from the following variations: add chicken broth for a savory taste, fish stock for a seafood flavor, cream for a velvety texture, or egg yolks for thickness.

  2. Step 2

    Adjust seasoning with salt and pepper to taste.

  3. Step 3

    Stir continuously until the sauce achieves the desired thickness and homogeneity.

Nutrition (per serving)

Calories

255.0kcal (12.75%)

Protein

6.8g (13.5%)

Carbs

11.5g (4.18%)

Sugars

5.0g (10%)

Healthy Fat

6.4g

Unhealthy Fat

13.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For maximum creaminess, combine both cream and egg yolks.

  2. Use homemade stock for a more authentic taste.

FAQS

  1. Can I make this sauce dairy-free?

    Yes, substitute cream with a plant-based cream for a dairy-free option.

  2. What dishes pair well with Florentine Sauce?

    Serve over pasta, chicken, or seafood for a classic Florentine style entrée.

  3. Can I add herbs to the sauce?

    Yes, you can add herbs like parsley or basil for a fresh flavor twist.

  4. How can I thicken the sauce?

    Incorporate egg yolks to achieve a thicker consistency.

  5. What is the base of the sauce?

    The base typically consists of butter, flour, and milk or stock to form a roux.

Loading reviews...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia