This creamy sauce made in the Thermomix® takes just 20 minutes and tastes home-made, because it is. 1 onion, 30 g butter, tomato puree, 400 g beef stock, 200 g double cream. Sweat first, then simmer for 10 minutes, blend at the end. Goes well with meatballs, schnitzel, beef roulades or mashed potatoes.
Serve with: roast and schnitzel.
Creamy Sauce in the Thermomix®
Ingredients 0 / 10 ✓
- 1 onion
- 30 g butter
- 1 tbsp tomato puree
- 1 tsp brown sugar
- 35 g flour
- 400 g beef stock
- 200 g double cream
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1 tbsp mustard
Instructions 0 / 4
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1
Chop the onion.
Peel the onion, halve it and place it in the mixing bowl. Chop for 5 sec / speed 5, then scrape down with the spatula.
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2
Sweat the onion.
Add the butter, tomato puree, sugar and flour and cook for 3 min / Varoma / speed 1 without the measuring cup.
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3
Cook the sauce.
Add the remaining ingredients, mix for 5 sec / speed 8 and then cook for 10 min / 100°C / speed 1.
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4
Blend and serve.
Blend the sauce by gradually increasing to speed 10, season to taste and serve.
Tip: If you would like to make the sauce with fewer calories, use a light cooking cream with only 15% fat.
Video
Nutrition per serving
Onion, butter, tomato puree: the base in 3 minutes
Halve the onion, place it in the mixing bowl and chop for 5 seconds at speed 5. Then add 30 g butter, 1 tbsp tomato puree, 1 tsp brown sugar and 35 g flour and sweat for 3 minutes at Varoma / speed 2. The flour thickens the sauce later and the tomato puree adds colour and depth. The brown sugar caramelises slightly and rounds out the flavour.
10 minutes at 100 °C: the sauce cooks itself
Add 400 g beef stock, 200 g double cream, half a tsp of salt, 1 tbsp soy sauce and 1 tbsp mustard. Mix for 5 seconds at speed 8, then cook for 10 minutes at 100°C / speed 1. The soy sauce may sound unusual, but it adds umami and depth. If you prefer to skip it, simply leave it out and add a little extra salt.
Gradually blend to speed 10: how to get a silky sauce
After cooking, blend the sauce by gradually increasing the speed to 10. Gradually means: start at speed 3 and slowly increase. This ensures the onion pieces are completely broken down and the sauce becomes evenly smooth. If you prefer a sauce with visible pieces of onion, skip this step or blend briefly at speed 5 only.
Creme fraiche, white wine, pepper: 4 variations
- Creme fraiche instead of double cream: Replace the double cream 1:1 with creme fraiche. The slight acidity makes the sauce fresher and a little lighter.
- With white wine: Replace 50 g of the stock with white wine. The wine cooks off, leaving a subtle acidity behind.
- Pepper cream sauce: Cut 1 red pepper into pieces and add it before cooking. It will be blended in with the sauce at the end.
- Mushroom variation: If you would like mushrooms in your sauce, we have a dedicated mushroom cream sauce recipe on the site.
What we serve with this creamy sauce
This creamy sauce is our go-to basic sauce recipe and goes with almost everything. We most often serve it with Spaetzle or home-made pasta. For meat dishes, jacket potatoes from the Varoma work really well. It is also worth trying a hunter’s sauce with mushrooms if you want something a little more hearty.
