Cream Sauce Base Recipe (Hello Fresh Copycat)

This cream sauce base is my go-to trick to make anything creamy and more delicious. It comes together fast with butter, flour, milk, and a few seasonings. The white cream sauce is rich, silky, and smooth, and it works with basically everything. Pasta, chicken, veggies, casseroles, you name it. If you love those Hello Fresh dinners where the sauce tastes like it took way more effort than it actually did, this is a copycat version of that cream sauce base you can make at home anytime. And if you’ve made my Cajun Cream Sauce or Saffron Cream Sauce, you already know I do not play around when it comes to creating delicious creamy sauces, and this one is a for sure keeper.

Why You'll Love This Cream Sauce Recipe

This cream sauce is the kind of recipe you keep in your back pocket because it instantly turns “I have nothing to make” into dinner. Once you know this basic roux-and-milk method, you can stop relying on jars and packets and start making this smooth, creamy sauce on demand. It’s also a confidence booster if you’re new to cooking, because it teaches you one technique that unlocks so many comfort-food meals.

The versatility is the best part. Use this cream sauce base as-is for a classic creamy white sauce, or spin it into whatever you need that night. You can turn it into a garlic cream sauce, Parmesan cream sauce, lemon herb sauce, mushroom sauce, or even a quick white gravy-style sauce. It pairs well with pasta, chicken, shrimp, roasted vegetables, and casseroles, and it makes leftovers taste like a brand-new meal.

It’s also fast and foolproof. With pantry staples and one saucepan, you get a glossy, lump-free sauce that tastes homemade, not “mix packet.” If you want one foundational sauce that makes you feel like you know what you’re doing in the kitchen, this is it.

Hello Fresh Cream Sauce Base Ingredients

• 2 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ⅛ teaspoon turmeric (optional)
• ¼ teaspoon onion powder (optional)

Ingredient Notes That Make This Sauce Smooth

• Butter: Butter adds richness and helps create a silky texture. Cubing it helps it melt evenly.
• Flour: Flour thickens the sauce. Cooking it in butter removes the raw flour taste and creates a smooth base.
• Whole milk: Whole milk gives the best creamy texture. Lower-fat milk works too, but the sauce will be slightly thinner.
• Turmeric (optional): HelloFresh-style sauces often have that subtle golden tint. A tiny pinch of turmeric gives color without really tasting like turmeric.
• Onion powder (optional): Adds a savory, slightly sweet background flavor that makes the sauce taste more “finished.”

How to Make Cream Sauce Base

Step 1: Melt the butter and make the roux

In a saucepan over low heat, melt the butter. Once it begins to bubble, add the flour and whisk continuously until a smooth paste forms. Keep whisking and cook for 3 to 4 minutes, until it turns a light golden color.

This step matters because it cooks out the raw flour taste and makes the sauce taste rich instead of starchy.

Step 2: Whisk in the milk gradually

Pour in the milk a little at a time, whisking constantly. Slow additions are what keep the sauce lump-free.

Step 3: Thicken the sauce

Increase the heat to medium and keep whisking as the sauce comes to a gentle boil. Once it starts thickening, reduce the heat to low.

Step 4: Simmer until creamy

Simmer for about 5 minutes, whisking continuously, until smooth and creamy. 

Step 5: Season and serve

Add salt, pepper, and the optional turmeric and onion powder for more color and flavor. Stir until fully combined. Serve warm with pasta or any meal that you come up with.

Pro Tips To Make The Best Cream Sauce Base

• Keep the heat low when you start the roux. Melt the butter over low heat, then whisk in the flour and stay patient. That 3 to 4 minutes of cooking is what gets rid of the raw flour taste and gives you a smooth, creamy sauce that tastes like it was made from scratch, not “floury.” You want a light golden paste, not dark brown.
• Whisk nonstop during the flour stage. The roux can go from smooth to clumpy fast if you walk away. If you keep whisking, you end up with a silky base that blends into the milk easily and stays lump-free.
• Add the milk gradually, not all at once. The easiest way to avoid lumps is to pour in just a splash at a time and whisk until totally smooth before adding more. It will look thick and pasty at first; that is exactly what you want. Once it loosens up, you can pour a little faster.
• Warm milk helps. Cold milk works, but it is more likely to shock the roux and create little lumps. If you have an extra minute, use room-temperature milk or warm it for about 10 seconds in the microwave. It makes the sauce come together smoother and faster.
• Bring it to a gentle boil to activate the thickening. This sauce will not fully thicken until it hits a gentle simmer or light boil. Once you see small bubbles and the sauce starts to tighten up, reduce the heat to low so it stays creamy and doesn't burn.
• Simmer to smooth it out. That last 5 minutes on low heat is where the magic happens. It gives the flour time to fully hydrate, the texture turns silky, and the sauce thickens to that perfect coats the back of a spoon consistency. Keep whisking so nothing sticks to the bottom.
• Season at the end for the most control. Spices can intensify as the sauce reduces, and salted butter can vary a lot. Taste after it thickens, then adjust salt, pepper, garlic powder, onion powder, paprika, or whatever you are using.
• If it gets too thick, fix it in seconds. Cream sauce thickens more as it sits. If yours thickensd up, whisk in 1 to 2 tablespoons of milk at a time over low heat until it is silky again.
• If it's too thin, don't panic. Keep it at a gentle simmer for another 1 to 3 minutes while whisking. It will thicken as the liquid cooks off. If it still needs help, let it sit off the heat for a minute, it thickens as it cools slightly.
• Strain if you want ultra-smooth sauce. If you do end up with a few tiny lumps, it's not ruined. Pour it through a fine mesh strainer or blend it with an immersion blender, and it will be glossy and smooth again.
• Add cheese off the heat if you turn it into a Parmesan sauce. If you're adding Parmesan or other cheese, take the pan off the heat first, then stir it in. High heat can make cheese clump or turn grainy.
• Avoid boiling hard once the sauce is thick. A rapid boil can make milk-based sauces scorch or split. Once it thickens, keep it low and gentle, so it stays creamy and smooth.

Variations (Turn This Cream Sauce Base Into Anything)

• Garlic Cream Sauce: Melt the butter, then add 2 cloves garlic, minced (about 2 teaspoons). Cook for 30 to 60 seconds until fragrant, then whisk in the flour and continue the recipe as written. If you want a stronger garlic flavor, add ¼ teaspoon garlic powder at the end, too.
• Parmesan Cream Sauce: Once the sauce is thick and off the heat, stir in ½ cup finely grated Parmesan (about 2 ounces). For a thicker, cheesier sauce, go up to 1 cup (about 4 ounces). Stir until fully melted and smooth. Taste before adding salt, since Parmesan is salty.
• Herb Cream Sauce: At the end, stir in 1 tablespoon chopped fresh parsley, or 1 teaspoon fresh thyme leaves. If you're using dried herbs, use 1 teaspoon Italian seasoning or ½ teaspoon dried thyme. Let it sit 1 minute so the herbs bloom.
• Lemon Cream Sauce: Remove the sauce from the heat, then stir in 1 teaspoon lemon zest plus 1 to 2 tablespoons fresh lemon juice. Start with 1 tablespoon, taste, then add more if you want it brighter.
• Spicy Cream Sauce: For gentle heat, add ¼ teaspoon crushed red pepper flakes while the sauce simmers. For bigger heat and flavor, stir in 1 to 2 teaspoons chili crisp at the end. Taste and adjust, because chili crisp can vary a lot in salt and spice.
• Mushroom Cream Sauce: Before starting the roux, sauté 1 cup finely chopped mushrooms (about 3 to 4 ounces) in butter over medium heat with a pinch of salt for 5 to 7 minutes, until browned and the liquid has cooked off. Reduce the heat to low, whisk in the flour, then proceed with the milk and the rest of the recipe. Optional but delicious: add 1 teaspoon soy sauce or Worcestershire at the end for a deeper savory flavor.

What to Serve This Cream Sauce Base With

This cream sauce base is one of those “make dinner instantly better” sauces, and it pairs with almost anything. Here are some of my favorite ways to use it when you want a rich, creamy finish without overthinking it.

• Chicken and comfort-food dinners: Spoon it over chicken and rice bowls, drizzle it on stuffed chicken, or use it as a quick creamy sauce for skillet chicken with veggies. It’s especially good when you’ve got pan juices you can stir in for extra flavor.
• Pasta and pasta bakes: Toss it with noodles for an easy creamy pasta, or use it as the sauce layer for baked pasta and casseroles. It coats pasta well and makes everything feel more put together fast.
• Steak bites and potatoes: Pour it over steak bites and mashed potatoes, roasted potatoes, or even fries for a cozy, creamy restaurant meal at home.
• Roasted or steamed veggies: This is my favorite way to make veggies extra delicious. Drizzle it over roasted broccoli, cauliflower, asparagus, or green beans, and you’ve instantly got a side that tastes like a main.
• Shrimp bowls and seafood: Use it as a creamy base for shrimp bowls, or turn it into a quick garlic-Parmesan version and spoon it over shrimp, baked salmon, or even pan seared scallops.
• Meal kit shortcut: If a meal kit recipe calls for “cream sauce base,” this is the exact kind of foundation they mean. Make a batch, then you can spin it into whatever the recipe needs without buying packets or relying on pre-made sauce.

Cream Sauce Base FAQs

Why is my cream sauce lumpy?

Lumps usually form when the milk is added too quickly or when you stop whisking. Pour the milk in gradually and whisk constantly, especially at the beginning when the roux is thick. If you do get lumps, whisk vigorously, or strain the sauce through a fine mesh strainer to smooth it out.

Can I use a different kind of milk?

Yes. Whole milk gives you the creamiest texture, but 2% works too; it’ll just be a little less rich. Non-dairy milk can work, but results vary a lot by brand. The thicker, creamier ones (like barista-style oat milk) usually work best.

How do I make this sauce thicker?

Let it simmer a little longer on low heat while whisking. That reduction thickens it naturally. You can also use less milk to start with for a thicker mixture.

How do I make it thinner?

Whisk in a splash of milk over low heat until it loosens up and turns smooth again. Add it a little at a time so you don’t over-thin it.

What’s the turmeric for?

It’s totally optional. A tiny pinch gives the sauce a subtle golden color that looks like a lot of meal kit “cream sauce base” packets, without really changing the flavor. If you don’t care about the color, you can skip it.

Storage and Reheating Tips

• Refrigerator: Store the cream sauce base in an airtight container in the fridge for up to 3 days. It’ll thicken as it chills, which is normal.
• Reheating: Reheat gently on the stove over low heat, whisking as it warms so it turns silky again. If it’s too thick, whisk in milk 1 tablespoon at a time until it’s back to a smooth, pourable sauce. Try not to boil it hard, since milk-based sauces can scorch or turn grainy if the heat’s too high.
• Freezing: Freezing isn’t recommended. Roux-and-milk sauces can separate and turn grainy after thawing. If you need it ahead of time, you’re better off making it fresh or storing it in the fridge for a couple of days.

My Final Thoughts

This Hello Fresh cream sauce base is one of those recipes that makes cooking easier forever. It's quick, smooth, and endlessly flexible. Once you learn this method, you can create creamy sauces on demand without packets or jars. Keep the heat gentle, whisk constantly, and you will get a silky sauce every time. Leave me a review and comment below so I can hear how it turned out for you and what you used the sauce on.

More Sauce Recipes to Try Next

• Cajun Alfredo sauce
• Alfredo sauce without heavy cream
• Alfredo sauce with cream cheese
• Lemon cream sauce
• Peppercorn sauce
• Brown butter sauce
• Boom boom sauce
• White wine sauce