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Cream Sauce

Cream Sauce

This recipe goes with Polenta Lasagna with Cream Sauce

Southern Living NOVEMBER 2003

  • Yield: Makes 5 cups


  • 3 large onions, diced
  • 2 teaspoons water
  • 1/4 teaspoon soy sauce
  • Vegetable cooking spray
  • 3 3/4 cups unflavored soymilk, divided
  • 3/4 medium onion, unpeeled
  • 1 celery rib, cut into 3-inch pieces
  • 6 whole cloves
  • 3 bay leaves
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 4 1/2 teaspoons cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon pepper


Cook first 3 ingredients in a large nonstick skillet coated with cooking spray, covered, over low heat 45 minutes or until onions are very tender, stirring occasionally. Remove mixture from heat, and set aside.

Reserve 2 tablespoons soymilk, and set aside. Bring remaining soymilk, unpeeled onion, and next 4 ingredients to a gentle boil in a medium saucepan; reduce heat, and simmer 15 minutes.

Melt butter in a nonstick skillet over medium heat. Stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned.

Pour soymilk mixture through a wire mesh strainer into a bowl, discarding solids. Whisk soymilk mixture into butter mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

Stir together cornstarch and reserved 2 tablespoons soymilk until smooth. Whisk cornstarch mixture into soymilk mixture, whisking until thickened. Remove from heat. Stir in diced onion mixture, salt, and pepper.

Note: Reduce sodium by omitting salt when preparing this recipe. Packaged polenta contains salt.

Nutritional Information

Amount per serving
  • Calories: 374
  • Calories from fat: 25%
  • Fat: 11g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2g
  • Protein: 17g
  • Carbohydrate: 51g
  • Fiber: 5.3g
  • Cholesterol: 23mg
  • Iron: 3.2mg
  • Sodium: 1255mg
  • Calcium: 219mg

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Cream Sauce Recipe