Cream salad with white sauce

One day I saw this cream white sauce in a book and was very curious about its taste. So, I tried making one myself. I had already halved the amount in the book, but as a result, I still made a big bowl. The taste is similar to salad ~ but it's really not too troublesome to make. At least it's much simpler than salad dressing made with eggs. In the fried rice served a few days ago, this creamy white sauce was used on the cucumber slices. Many relatives mistakenly thought it was salad dressing. It seems that the taste and appearance are very similar to salad dressing ~

It's obviously called cream white sauce, why does butter be used in the recipe? This is really a bit learned to say. When it comes to differences, the first thing that comes to mind is that we call the white one used to decorate the cake cream, and the yellow one used to make meringue crust butter.

Butter is actually cream.

Why is butter called cream? This is because in my country's national standards, it is called cream (please refer to GB5415-1999). As for butter, we can understand it as a folk name and not officially recognized. Because the word butter is more common among the people, it is easy for everyone to understand.

However, this creates problems. Because in our popular parlance,"cream" refers to decorative cream, such as the one applied on birthday cakes. In our concept, it is called cream. But in fact, this kind of "cream" used for decoration is called "thin cream" in national standards, the English name is Cream, and the trade name is generally "fresh cream"(which can be divided into light cream and strong cream). So, unless there is a very unprofessional netizen formula, in any formula you see, as long as