QTDDTOT

>>8740501
Cheese sauce. Sharp cheddar, not American.

A simple stock based white roux should work fine.

>>8740501
Midwest farmhouse version would be fresh garden peas and freshly dug potatoes in a cream sauce made with butter, flour, milk, salt and pepper. It's only worth bothering with if you have really fresh ingredients. Te dish is totally boring made from supermarket ingredients.

>>8740501
Veloute? I make one for gnocchi with peas that may work, but never tried it as a stand alone: mince pancetta or prosciutto, sauté until crispy, add minced shallots and sauté until soft, add dry white wine or dry vermouth and rapidly reduce, add cream, reduce until thickened, add parmesan or Asiago. Sometimes I'll use feta or blue or goat cheese for variety (weekly meal).

File: IMG_7479 (2).jpg (432KB, 1728x1152px) Image search: [Google]

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>>8741735
this

>>8740501
if you've settled on a sauce that just HAS to look like cum, I'd recommend bread sauce. looks bad, tastes heavenly.

>>8741795
What you described isn't a veloute.
More like a mornay.

>>8741795
That sounds delicious, definitly gonna trying it out. Would guanciale work? I happen to have a kilo here right now.

>>8742152
bechemel but most accurately 'cream sauce'

>>8742195
Mornay is a bechemel with cheese you dolt.

>>8742223
Nah, it's cheese and cream mixed together like a Carbonara.

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>>8742229
Not according to the rest of the world.
Pic related is the CIA textbook.