What is the difference between a cream sauce and one with milk?


They are different in flavour, creaminess and mouthfeeling, but the most important difference are:

Cream sauce: Usually you do not need starch or other binders and no roux. If it is too thin, you can reduce the sauce slightly.
Milk sauce: You need a roux or other binders to adjust the viscosity. Milk will more easily burn. It is not ideal for sauces that need reduction.

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