cream sauces

[jagerhunchback]

Cream Sauce Recipes


Asiago Cream Sauce

2 ounces unsalted butter
¼ cup diced onions
1 teaspoon chopped garlic
2 tablespoons all purpose flour
1 ¾ cups chicken broth
2 ¼ cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
pinch cayenne pepper
¼ cup white wine
¼ cup shredded asiago cheese
1 ounce butter

In a saucepan melt 2 ounces butter. Add onions and chopped garlic. Saute over medium heat for 5 minutes. Add flour and mix thoroughly. Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes. Add the salt, pepper and cayenne. Whisk in white wine and let simmer for another 5 minutes. Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese. Cool in refrigerator.



Aurora Sauce

1 ½ cups mayonnaise
1/3 cup heavy cream
1/3 cup chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice

Combine all ingredients and serve well chilled.



Champagne Cream Sauce

1 small shallot diced
1 tablespoon sweet butter
½ cup Champagne
½ cup heavy cream
½ cup grated Parmesan cheese

Saute the shallot in the butter over medium heat. Add the champagne, cream and Parmesan cheese. Stir for 1 minute until thickened.

Chipotle Cream Sauce

6 shallots, peeled and roasted
1 large carrot, peeled and diced
1 tablespoon vegetable oil
2 chipotles en adobo
¼ cup white wine
3 cups heavy cream

Sauté the carrot in oil till tender. Add the shallots, chipotles and wine and simmer for 1 minute. Add the cream, raise the heat and reduce by half. Place the mixture in a blender or food processor and puree. Strain the sauce, season with salt and serve

Cream Sauce

2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
2 tablespoons Disaronno or other amaretto liqueur
1 cup chicken stock
1 ½ cups heavy cream
2 tablespoons chives

To prepare sauce, heat olive oil in heavy bottomed skillet. Add garlic and shallots, cook until tender and remove pan from heat. Add Disaronno, return pan to burner and reduce liquid by half. Add chicken stock and reduce again by half. To this mixture, add heavy cream and cook over medium until sauce is slightly thickened. Remove pan from heat and stir in chives.

Creole Cream Sauce

4 tablespoons butter
2 tablespoons flour
2 eggs, well beaten
1 cup cream or milk
½ cup green onion tops chopped fine
salt, pepper and paprika

Melt butter, add flour and stir for a minute or two. Combine milk with eggs and onions and slowly stir into butter and flour mixture. Add seasonings and boil until sauce thickens. Remove to serving bowl or pot. Makes about 1 ½ cups of sauce.



Garlic Cream Sauce

1 quart heavy whipping cream
1 cup water
2 teaspoons chicken base
1 teaspoon white pepper
2 teaspoons minced garlic in oil
½ teaspoon paprika
½ cup butter
½ cup flour

Make a rue by mixing together the butter and flour. Over low heat, constantly stirring, mix together rue, whipping cream, minced garlic, paprika and chicken base.

Ginger Cream Sauce

1 tablespoon olive oil
3 ½ tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
1 cup whipping cream

Mix ginger, shallots and garlic in heavy small saucepan. Sauté in oil till limp. Add clam juice and wine. Boil mixture until liquid is reduced to ¼ cup, about 15 minutes. Add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes.

Hazelnut Cream Sauce

1 cup sour cream
1 cup hazelnut coffee creamer

Stir until completely blended.

Horseradish Cream Sauce

1 cup sour cream
3 tablespoons prepared horseradish
2 teaspoons lemon juice
2 scallions, finely chopped
salt and pepper to taste

Combine all ingredients thoroughly. Cover and chill until ready to serve.

Kiwi Cream Sauce

4 kiwi fruit, peeled and sliced
½ cup chopped fresh pineapple
1 shallot diced
¼ cup brandy
¼ cup crème de banana
1 cup heavy cream
2 tablespoons butter

Sauté shallot in butter until just tender. Add brandy and crème de banana. Add heavy cream and reduce by half, then fold in fruit.

Lemon Cream Sauce

1 tablespoon butter
1 tablespoon flour
1 cup milk
¼ teaspoon dill weed
¼ teaspoon salt
½ cup shredded Swiss cheese
1 to 2 tablespoons lemon juice

Melt butter, stir in flour. Add milk, stirring constantly heat until sauce is bubbly and smooth. Cook 2 to 3 minutes. Add dill weed, salt and cheese. Stir to melt cheese. Remove from heat and stir in lemon juice.



Madeira Cream Sauce

2 tablespoons unsalted butter
½ onion or 6 shallots, peeled and finely chopped
¼ cup Madeira or medium sherry
½ cup cream
1 teaspoon cornstarch
½ cup chicken or vegetable stock
2 tablespoons chopped chives or tarragon
pepper to season

Add the onion or shallot to a medium pan and cook in butter for about 3 to 4 minutes over low heat until softened. Add the Madeira or sherry and bring to the boil. Simmer 3 minutes. Add the cream and continue to boil until the mixture has reduced by half. Mix the cornstarch and stock together and stir in and cook until thickened. Add the chives and season with pepper.

Mustard Cream Sauce

1 tablespoon butter
1 tablespoon vegetable oil
1 garlic clove, crushed
2/3 cup medium dry white wine
2/3 cup sour cream
2 tablespoons mild whole grain mustard

Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it. Add the wine then add the sour cream and mustard. Cook for 2 to 3 minutes, stirring.

[B767]

Thx...........

[Captain Juan]

Thanks for the recipes and for your service.

Lots of yummy calories there.

Juan