How To Make A Cream Sauce For Pasta

6-Ingredient Garlic Cream Sauce

With only six ingredients, you can make a creamy garlic sauce! This sauce will quickly become your go-to for quick and simple dinners on the run. Similarly to our popularVodka Saucerecipe, this garlic cream sauce will quickly become a household favorite in your home. It is possible that this content contains affiliate links. Please review our information-sharing policy.

Garlic Cream Sauce

Do you want to brighten someone’s day? Prepare this garlic cream sauce for them! Basic ingredients such as butter, garlic, and Parmesan cheese are used to create this dish. Not to mention that it will be ready in around 20 minutes. Creamy, garlicky, and rich, the flavor of this sauce is all you’d expect it to be. Served with cooked pasta, or as a basis for casseroles and baked goods, it is delectably flavorful. It will undoubtedly become your go-to dish for quick and easy dinners in the coming months.

What is Garlic Sauce Made Of?

That this garlic cream sauce is produced with only six ingredients is the most appealing aspect of this dish.

  • Butter: Either salted or unsalted butter will work well. Fresh garlic is the best way to go when it comes to flavor. Garlic powder should be avoided. Even the pre-cut garlic is not always as fresh as it should be. Peeling and chopping garlic isn’t the most enjoyable thing in the world, but it will make a significant difference in the taste of your sauce if you spend a few additional minutes doing so. When it comes to thickening sauces, I like to use all-purpose flour. Half and Half:Half and half is just equal parts whole milk and light cream combined in the same container. It provides just the right amount of creaminess. Stay away from fat-free half and half. Parmesan Cheese: Make sure you get the best! You may save money by purchasing a large block of Parmigiano-Reggiano and grating it yourself. It has the greatest flavor. Do not use pre-shredded cheese in this recipe. It’s usually coated with a powdered anti-clumping coating to keep it from clumping. It will not dissolve nicely into the sauce. Parsley: Delicate fresh parsley infuses the sauce with the ideal amount of vivid freshness. You may substitute 2 teaspoons of dried parsley for the fresh parsley.

Half and Half Substitute

With milk, you can quickly and simply produce the sauce. It’s a little less creamy when made with milk, but it’s still quite tasty. Make careful to use full milk for this recipe. Lower-fat milk is not something I endorse. Allow the milk to thicken for a few more minutes after it has been added.

How to Make Garlic Cream Sauce

  • Step 1: Make the roux– Melt the butter in a large nonstick skillet (or a sauté pan) over medium heat until it has melted. Cook for 30 seconds, or until the garlic is aromatic, then remove from heat. Cook for approximately 1 minute, or until the flour is gently browned in color.
  • The second step is to add the half and half. Whisk slowly until all of it is incorporated. Squeeze some lemon juice over the mixture and season with salt and pepper. Simmer for 1-2 minutes, or until the sauce has thickened.
  • Step 3: Stir in the Parmesan cheese and parsley– Stir in the Parmesan cheese and parsley. The cheese should be melted into the sauce as soon as it is added. Take the pan off the heat and serve immediately

Cream Sauce Variations

It is completely OK to modify this recipe and make it your own! Do you enjoy basil? In a small bowl, combine the pesto ingredients and toss in 1-2 teaspoons of pesto to improve the taste of the sauce. To make the sauce more spicy, throw a few pinches of chili flakes on top of it. It is always a fantastic combination when creamy and spicy are combined! Do you want something a little more flavorful? Try experimenting with other herbs, such as basil or chives. Alternatively, various spices such as Italian seasoning, thyme, or rosemary can be used.

Ways to Serve It

It may be served with pasta or used as a foundation for a variety of different recipes. Garlic cream sauce is quite adaptable. In order to make a cream sauce, which pasta is the best choice? The pasta of choice is fettuccine. Because of its broad, thick design, it lets you to scoop up the most quantity of sauce with each bite. But, to be honest, almost any other type of pasta will do! Do you want to make your pasta a little more nutritious? In a large mixing bowl, combine your favorite prepared vegetables and protein, such as grilled chicken or shrimp.

More Pasta Favorites

  • A simple Bolognese sauce, chicken mushroom spinach pasta, creamed corn pasta with shrimp, and pasta primavera with roasted vegetables are just a few of the dishes you’ll find on the menu this week.

Description

Only six ingredients are needed to make this creamy garlicky sauce! When it comes to quick and easy dinners, this sauce will become your go-to.

  • Butter, salted or unseasoned
  • 4 cloves garlic, finely chopped with a microplane
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste 1 3/4 cups half-and-half (not fat-free)
  • 1 3/4 cups heavy cream 1/3 cup freshly grated Parmesan cheese
  • 1 – 2 tablespoons finely chopped fresh parsley (or 2 teaspoons dried parsley)
  • Season with Kosher salt and freshly ground black pepper to taste
  1. Melt the butter in a large nonstick pan over medium heat until it is melted. As soon as the oil is heated, add the garlic and fry, stirring frequently, for 30 seconds or until fragrant. Make sure not to burn the garlic
  2. Whisk in the flour and heat for 1 minute, or until the flour is lightly golden, stirring continually, until the garlic is gently golden. This should be cooked just long enough so that it does not taste like raw flour
  3. Gradually whisk in the half-and-half until well combined. Season with salt and freshly ground pepper. Cook, stirring periodically, until the sauce has thickened, about 1-2 minutes. If any lumps form, simply whisk them out with a whisk. The amount of time it takes to simmer will depend on a variety of factors, one of which is the size of your pan. Essentially, you want the sauce to be cooked until until it has thickened. The sauce should be thick enough to coat the back of a spoon when done properly
  4. Stir in the Parmesan cheese and parsley. Take the pan off the heat. The sauce is at its finest when served right away. After a while, it will become thicker. See the notes on serving tips for further information.

Notes

  • The garlic should be finely grated with the use of a microplane for the finest results. If you don’t have a microplane, a garlic press will suffice. Parmesan: Purchase a lump of freshly grated Parmesan cheese and grate it by hand. Cheese that has been bagged usually contains anti-clumping chemicals and does not melt properly. Substitute for half-and-half: You may also use whole milk to create this sauce. It will be somewhat less creamy, but it will still be delicious. Lower-fat milk is not something I endorse. When using milk, allow slightly additional time for the sauce to thicken. This recipe creates enough sauce for 8 oz. of dry fettuccine pasta, which may be served immediately. Some of the pasta water should be set aside to thin down the sauce, which will thicken when let to stand and when combined with the cooked pasta
  • Sauce will stay in the refrigerator for 4-5 days if kept in an airtight container. With a splash or two of half and half or milk, bring the mixture back to a simmer over medium heat. The nutrition information is for the sauce only, and does not include the pasta.

Thesaurus terms: garlic sauce, pasta sauce, simple white sauce

Dress Up Your Dinners With This Versatile Cream Sauce

Nutrition Facts(per serving)
85 Calories
7g Fat
3g Carbs
1g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 8
Amount per serving
Calories 85
% Daily Value*
Total Fat7g 10%
Saturated Fat 5g 23%
Cholesterol22mg 7%
Sodium26mg 1%
Total Carbohydrate3g 1%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein1g
Vitamin C 0mg 0%
Calcium 42mg 3%
Iron 0mg 1%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. A luscious cream sauce may elevate an ordinary dish to the level of something extraordinary. Unlike a traditional white sauce orbéchamel, this cream sauce has a deeper flavor and is made with cream. Adding a few tablespoons of chardonnay or another dry white wine, or some grated Parmesan cheese, may make the sauce a little more elegant, or it can be used to dress up an otherwise plain pasta dish.

Simply prepared or enhanced with extra ingredients, this sauce is delicious served over pasta, chicken, shrimp, or fish fillets, and it takes only a few minutes to put together.

In addition, you can use it as a basis for a rich and creamy macaroni and cheese by tossing in a couple cups of shredded cheese. It’s also a fantastic sauce for using as a binder in casseroles.

Click Play to See This Basic Cream Sauce Recipe Come Together

“This dish was quite successful. The proportions of the ingredients (butter, flour, milk, and cream) were perfect. This produced a thick, silky cream sauce that would be excellent as a base for other sauces or as a stand-alone dish in its own right. I increased the amount of salt by 1/2 teaspoon kosher salt.” Danilo Alfaro is a writer and poet. Danilo Alfaro’s The Spruce is out now. The following data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=” 636w” src=”” data-tracking-container=”true” data-tracking-container=”true”

  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/3 cup heavy cream
  • 1/4 cup white wine, if desired
  • 1 cup heavy cream 1 teaspoon kosher salt, more or less to taste
  • 1 teaspoon white pepper, or black pepper, more or less to taste
  • Optional: 1 teaspoon freshly grated nutmeg
  1. Gather all of the necessary components. The Spruce: In a saucepan over medium heat, heat the milk until bubbles begin to emerge around the edge of the pot. Maintain your body’s temperature. Melt the butter in a separate skillet over medium-low heat while preparing the spruce. After adding the flour and stirring constantly, you should have a smooth paste, which is known as an aroux. Continue to cook, stirring constantly, for another 2 minutes. Make sure it doesn’t get brown while you’re cooking. The Spruce
  2. Gradually whisk in the hot milk into the flour and butter mixture until it is well combined. Continually swirl the sauce as it cooks over medium heat until it begins to boil and thicken. Cook for 5 minutes on very low heat, stirring often, until the sauce has thickened. The Spruce
  3. Add the cream and wine, if using, and mix well. Season with salt and pepper, and if wanted, sprinkle with a little of nutmeg. Serve quickly and have pleasure in it. The Spruce, or spruce, is a kind of evergreen.

How to Use Easy Cream Sauce

Serve this sauce with simple poached chicken or turkey, or substitute the beurre blanc in a baked fish dish for the cream sauce to make a delicious baked cod meal. It is also delicious when served over spaghetti.

Tips

  • The white pepper is just needed to keep the sauce from becoming too dark. For those who like the flavor of fresh ground black pepper, feel free to use it instead of the dried. In order to prevent the butter-flour combination from burning, it is critical that you keep an eye on the temperature during cooking and stir constantly.

Recipe Variations

  • In a small saucepan, sauté 1 clove of pressed or chopped garlic in the butter for 1 minute before adding the flour and continuing with the recipe. Shallot Cream Sauce: In a small saucepan, heat 1 tablespoon of chopped shallots over medium heat until translucent. Continue with the recipe once you’ve added the flour. When heating the milk, add a piece of onion to impart onion flavor without adding any texture to the milk. Make sure to remove the onion slice before you begin to incorporate the warm milk into roux. Add 1 teaspoon of fresh chopped herbs or around 1/2 teaspoon of dried herbs at the end of the recipe to make a herb cream sauce. Cheesy Cream Sauce: To make the cheesy cream sauce, combine 1/4 cup each of grated Parmesan cheese and shredded Gruyère cheese, together with the salt and pepper. 1 tablespoon unsalted butter should be whisked in. Adding 1 cup of shredded smoked Gouda cheese (4 ounces) and 1/2 teaspoon of paprika to the sauce along with the salt and pepper will make the sauce taste even better. Simmer for a few minutes, until the cheese has melted. Incorporate it into dishes such as macaroni and cheese, over-poached eggs, or steamed veggies. This white sauce can also be made without the use of butter.

This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Three Ingredient Creamy Pasta Sauce (VIDEO)

It’s well worth your time to learn how to prepare this simple pasta cream sauce. With only three ingredients, you can create a dish that will rival any Italian restaurant. Once you’ve mastered the fundamentals, you’ll be able to customize this recipe in a variety of ways. I’ll teach you how to do it! Take this pasta sauce a step further by making ourCreamy Pasta with Pancetta and Peasfor a different flavor profile. The recipe for pasta cream sauce that I am going to provide isn’t exactly a recipe in the traditional sense.

It is, on the other hand, what true Italian cream sauce is made of.

What is pasta cream sauce?

Pasta cream sauce can be referred to by a variety of names. Sauces such as Alfredo, parmesan, and others. Those names, on the other hand, are not ones that the Italians really use. The Alfredo sauce recipe is linked to a restaurant in Rome, according to several accounts on the internet, but I’m not sure how much of this is factual and how much is fiction. According to what I can tell, the renowned Alfredo sauce was invented in the United States, and as is the case with most American recipes, it has a large number of needless ingredients.

See also:  Pasta Whose Name Is Italian For Feathers

None of these are actually required to prepare a rich and flavorful cream sauce that can be used with any type of pasta.

Authentic Italian Creamy Sauce

I don’t want to add any more suspense to what is already a high level of tension. In reality, all you need is cream, freshly grated parmesan cheese, and salt to make this dish. You’re probably thinking how something so easy can be so effective when it’s so straightforward. I’ll say it again: I’m adamant. Ingredients of superior quality.

Restaurant Quality Pasta at Home

  • When preparing basic foods, it is essential to depend on your own intuition because, in addition to high-quality ingredients, they also rely on correct cooking procedures to be successful. Unfortunately for you, preparing an excellent pasta meal is not that difficult provided you follow a few easy guidelines. Always purchase pasta that is made entirely of durum semolina and imported from Italy. I guarantee you that it is worth your money. Always season the water you use to cook your pasta with salt. There is no oil, only salt
  • Always cook pasta until it is al dente. (Buying 100 percent durum semolina pasta makes it simpler to achieve since it has a slight crunch to it.)
  • Always set aside some of the water from the pasta cooking process to use in the sauce later. Because heated pasta absorbs liquid extremely fast and avidly, this is the most common reason. And even if you created enough sauce to serve with your pasta, the minute you combine the two, a portion of the sauce is absorbed, and you end up with dry pasta when what we really want is saucy pasta. This is when your starchy water from earlier comes in to save the day and transforms your pasta into something silky smooth and wonderful
  • And Make sure to coat your hot spaghetti with a sauce before serving it.

This is a very crucial topic since I frequently see sauce on the side in people’s houses and in images taken by bloggers. There isn’t a single compelling argument for doing so. All it accomplishes is to expose your naked pasta, which results in it being dry and flavorless.

Can I use pre-grated Parmesan cheese?

You can, but it’s not something I’d advocate. It is important to note that after the cheese has been grated and packed, it instantly begins to dry out and lose flavor, so you will need to use more pre-grated cheese to achieve the desired flavor in your sauce. Purchasing a tiny piece of Parmesan that has been vacuum packed and shredding it yourself before adding it to pasta sauces will always result in a more flavorful and creamier meal. As previously said, this recipe for pasta cream sauce provides a foundation on which you can add a variety of ingredients to make it more fascinating, as seen above.

If you enjoy tomato sauces as well, you should check out my Homemade Basil and Tomato Spaghetti Sauce (recipe below).

Which is better, red sauce or white sauce? Please let me know in the comments. I really like viewing your masterpieces that you’ve made with my website! If you do decide to build one, be sure to tag @vikalinka in your Instagram photos! Recipes for Creamy Pasta You Should Try:

  • Pasta with chicken and bacon, orzo pasta with roasted butternut squash, creamy salmon pasta with mixed greens are just a few of the options.
  • Double cream or heavy cream (500ml/2cups)
  • Fresh grated Parmesan cheese (50g/1/2cup)
  • Freshly ground pepper to taste
  • In a small saucepan, heat the cream over low heat, stirring constantly, but do not allow it to boil
  • Remove it from the heat and whisk in the grated Parmesan cheese until melted and smooth. Taste the sauce and season with salt if necessary. [Note: salt is a key element in this recipe, so don’t skimp on it.]
  • Using a slotted spoon, carefully spoon in the pasta directly into the pan with the cream sauce and gently shake the pan to cover the pasta completely in the sauce. To loosen the sauce, add up to 13 cup of the pasta water that was set aside. Serve as soon as possible

Learn how to cook superior pasta dishes by reading the ideas in this post. The following are the calories: 320kcal|3g carbohydrates|5g protein|33g fat|21g saturated fat|Cholesterol: 120mg|Sodium: 553mg|Potassium: 70 mg|Sugar: 1g vitamins: 1290IU vitamin C 1mg calcium 153mg iron 1mg Iron 1mg Julia Frey is a recipe creator and photographer located in London, England. When Julia started Vikalinka in 2012, she had one major goal in mind: to present her readers with tasty and approachable everyday recipes that anybody could enjoy.

Garlic Cream Sauce

Garlic Cream Sauce is a simple creamy sauce that is fantastic for pasta and vegetables. This sauce is simple to create, using just a few simple ingredients such as butter, cream, and, of course, plenty of garlic. It takes only minutes to prepare.

What is Garlic Cream Sauce?

  • Garlic cream sauce is a simple sauce to prepare that has a rich, creamy texture as well as a pleasant garlicky flavor. This sauce is creamy, similar to alfredo sauce or cream cheese sauce, but it has a stronger garlic taste and less parmesan cheese flavor. Serve this sauce over pasta, with fish, or over cauliflower for a delicious meal.

IngredientsVariations

Things: Garlic, butter, flour, cream, and a little parsley are the only ingredients needed for this recipe, which is quite easy. Unlike store-bought sauces, this homemade sauce does not include any artificial flavors or additives. It asks for light cream, however heavy cream can easily be used in place of the light cream. VARIATIONS: Toss in some bacon chunks or cooked bacon crumbles to the sauce before serving. Add a splash of white wine, a dash of cayenne pepper, or a sprinkling of parmesan or swiss cheese to make it more palatable.

How to Make Garlic Cream Sauce

It just takes a few minutes to prepare this garlic cream sauce!

  1. In a small saucepan, heat the garlic and butter until fragrant, about 30 seconds. Cook for another minute after whisking in the flour. Stir in the cream and cook until the sauce has thickened (as per recipe below). Taste and season with salt and pepper to your liking.

This creamy garlic sauce is great for pouring over asparagus, potatoes, or fried cauliflower (in the air fryer). Incorporate it into dishes such as macaroni and cheese, leftover mashed potatoes, or a favorite zucchini recipe.

Tips for a Great Garlic Sauce

  • Make careful to use fresh garlic and avoid letting it brown. Use a large amount of salt and pepper to season. The addition of Parmesan cheese to this dish is a wonderful touch.

The white sauce can keep in the refrigerator for up to 5 days if stored properly. It will need to be warmed slowly and carefully. Alternatively, you may store this sauce in freezer bags or small containers for up to 6 months. Freeze in parts that can be used.

More Quick Pasta Sauces

  • Recipes include: 20 Minute Lemon Pasta, Quick Broccoli Pasta, Easy Shrimp Scampi Recipe, Creamy Avocado Pasta, Cacio e Pepe, and Creamy Avocado Pasta.

Garlic Cream Sauce

Approximately 10 minutes of cooking time Time allotted: 10 minutes Servings4servings Garlic cream sauce is a quick and easy cream sauce that can be made in minutes. It’s delicious served over pasta or seafood.

  • 13 cup butter
  • 4 cloves minced garlic
  • 1 tablespoon flour
  • 2/3 cup light cream
  • 1 tablespoon fresh parsley chopped
  • Salt and black pepper to taste

FollowSpend with Pennies on Pinterest for more information.

  • In a small pan, heat the butter and garlic over medium low heat until the butter is melted and you can smell the garlic
  • Remove from heat and set aside. Cook for another minute after whisking in the flour. In a small amount at a time, stirring after each addition, add the cream. Cook for 2-3 minutes, or until the sauce has thickened. Remove the pan from the heat and whisk in the parsley. to taste, season generously with salt and pepper This sauce may be served over pasta or used as a dipping sauce for chicken, shrimp, or beef.

Make careful to saute the garlic only until it is fragrant, and not until it turns brown. It is possible to add a third cup of freshly grated parmesan cheese. Once the sauce has thickened, whisk in the other ingredients. Serve with pasta, shellfish, or steamed vegetables to complement the flavor of the sauce. 206 calories, 3 grams of carbohydrates, 1 gram of protein, 22 grams of fat, 14 grams of saturated fat, 1 gram of polyunsaturated fat, 6 grams of monounsaturated fat, 1 gram of trans fat, 63 milligrams of cholesterol, 143 milligrams of sodium, 44 milligrams of potassium, 1 gram of fiber, 1 gram of sugar, 760 international units of vitamin A, 2 milligrams of vitamin C, 25 milligram (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

Using SpendWithPennies.com, you may purchase CourseSauce CuisineItalian.

The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here.

Tomato-Cream Sauce for Pasta

It’s very wonderful! I blended mine in a blender since I adore smooth, creamy sauces, and I added three garlic cloves because I am a huge fan of the flavor garlic provides. I reduced the amount of onion I used to half and used 3/4 cup skim milk instead of heavy cream to reduce the amount of calories I consumed. It was the addition of Italian flavor that gave the dish an additional kick and zest. It was a great and easy dinner that was served over fresh cheese ravioli and served with a side green salad.

This is a fantastic dish that I will make again and again.

Most helpful critical review

Okay, this is something I’ve done twice already. I’m still not a fan of it. It tastes disgustingly sweet, and the texture is strange due to the chopped tomatoes and the large amount of dry basil in the dish. Maybe I’ll go for something else next time! Make it again and put it in the blender, as suggested by other reviewers. I’m excited to see what happens! I used around 1.5 tablespoons of flour, which really helped thicken it and give it a wonderful consistency that was not runny. However, I must try it with these alterations and without the sugar because I really enjoy the flavor.

  • 5star values total 1178
  • 4star values total 407
  • 3star values total 111
  • 2star values total 28
  • 1star values total 9.

It’s very wonderful! I blended mine in a blender since I adore smooth, creamy sauces, and I added three garlic cloves because I am a huge fan of the flavor garlic provides. I reduced the amount of onion I used to half and used 3/4 cup skim milk instead of heavy cream to reduce the amount of calories I consumed. It was the addition of Italian flavor that gave the dish an additional kick and zest. It was a great and easy dinner that was served over fresh cheese ravioli and served with a side green salad.

  • This is a fantastic dish that I will make again and again.
  • In my opinion, this is a winner.
  • I also blended it a bit with my hand blender to make it a little smoother, so that it wasn’t too thick but still had texture.
  • It was served on organic spinach fetuccini with sliced spicy Italian sausage on top, which was delicious.
  • Read MoreThis sauce has a wonderful flavor to it—sweet it’s without being overpowering.
  • I believe that by adding flour to taste, you may thicken the sauce without losing too much of its flavor.
  • If flour is included, the amount of spices and tomatoes may need to be adjusted, but the sauce should thicken to a satisfactory consistency.
  • Continue readingAdvertisement It’s incredible how delicious and simple this dish is to create!
  • The only thing I added was a 6 oz.
  • This is something I will cook again and again.

Because I couldn’t find Italian style tomatoes, I used small diced tomatoes and 1 teaspoon of Italian spices.

Delicious served over small penne pasta with shaved parmesan on top of the dish.

One point of contention: this recipe only yielded enough for three meals, not five unless it was intended as a side dish.

  1. For the past many years, I’ve made it countless times, both as written in the recipe for a small size and somewhat modified for a much bigger one.
  2. This dish is incredibly delectable and always earns positive feedback.
  3. Continue readingAdvertisement WOW!
  4. So here’s what I came up with.
  5. After that, I returned the mixture to the pot and mixed in 3/4 cup nonfat milk (instead of heavy cream) and butter.
  6. It wasn’t necessary.
  7. What I ended up with was a sauce that tasted like it was loaded with fat and calories, yet it was nearly completely fat free and really nutritious!

It’s a keeper, for sure!

Then I put everything in a blender and blended it all together.

Rather of using heavy whipping cream (as I do with most foods because it has too many fatcalories for us), I used fat-free half-and-half and added freshly grated Parmaggiano cheese!

It was delicious and quite creamy!

Because I didn’t have any Italian diced tomatoes on hand, I just used standard diced tomatoes and seasoned them with Italian spice.

I made it even better by adding red pepper flakes (since my husband loves it spicy) and a little all-purpose flour to thicken it.

  1. I’m still not a fan of it.
  2. Maybe I’ll go for something else next time!
  3. I’m excited to see what happens!
  4. However, I must try it with these alterations and without the sugar because I really enjoy the flavor.

Roasted Garlic Cream Sauce

This is the cream sauce of all cream sauces. This dish is decadently smooth and creamy, and it is bursting with rich roasted garlic flavor! I’d want to make a tiny confession, one that may come as a surprise to you. Alfredo sauce is not a favorite of mine. I know, it’s strange not to enjoy anything, isn’t it? My spouse teases me about it a lot, which I find hilarious. My favorite tastes are large and robust, so I need a little additional oomph in my pasta sauces to make them stand out. My favorite ingredients in a wonderful alfredo sauce are butter, cream and Parmesan cheese; nevertheless, I’m in desperate need of.

  1. The inspiration for this sauce stemmed from my need for something different.
  2. I returned home after dinner and immediately started contemplating ideas for how to reproduce that pasta dish in my kitchen!
  3. Half of this quantity was utilized for dipping purposes, in fact.
  4. As previously said, I enjoy strong, complex tastes, which is why I use an entire head of roasted garlic in this recipe.
  5. Trying to come up with a failsafe way for making flawlessly roasted garlic?
  6. I usually roast several heads of garlic at a time and save the excess cloves in the refrigerator for later use.
  7. Even better when used as a spaghetti sauce with some handmade chicken parmesan, just like the restaurant’s version!
See also:  How To Cook Orzo Pasta

Although the roasted garlic flavor in this sauce may be off-putting to some, my children are completely unaffected.

Most of the time, I have to double the sauce and boil 2 pounds of pasta!

I’m going to need a second job!

If you like alfredo sauce but want something a bit different, something a little louder, this is the sauce for you.

Is this something you created?

4 servings per recipe (hover overto adjust) This deliciously creamy roasted garlic cream sauce is made up of only a few simple ingredients.

  • 1 head roasted garlic
  • 6 tbsp butter
  • 1 3/4 cup heavy cream
  • 1 1/4 cup parmesan cheese
  • 1/2 teaspoon black pepper, more or less depending on your preference
  • 1 cup heavy cream 2 tablespoons flour plus 1 tablespoon heavy cream
  • Remove the roasted garlic cloves from the pan and mash them with a fork
  • Melt the butter in a medium saucepan over MED-LOW heat until it is completely melted
  • Bring the cream and garlic to a boil in a saucepan. Combine the black pepper and cheese in a separate bowl. Add the flour and cream mixture (it will be a thick paste), whisking constantly to eliminate any lumps, and set aside. Continue whisking until the sauce has thickened, which should take a few minutes.

Do you want to bookmark this recipe for later? To save this recipe to your personal recipe box, click on the heart icon in the lower right corner. It creates around 2 cups of sauce, according to the recipe.

Hello, there! Hello, my name is Amanda. I’m a wife, a mother, a photography nerd, and a bacon enthusiast. Delicious meals, in my opinion, should be simple to put together. Now that you’ve here, please have a look around, peruse a few recipes, and then begin cooking! Read on to find out more

Reader Interactions

This simple cream sauce recipe is bursting with the flavors of garlic and Parmesan! It takes about 10 minutes to prepare and is really delicious served over spaghetti. A great sauce that everyone should be familiar with is cream sauce. With only 10 minutes of prep time, you can have this delectable sauce on the table in no time. Making aroux is a technique that all cooks should have in their toolbox, and it takes only a few minutes to prepare. The best part is that you don’t have to apply any cream.

Your taste buds will be blown away by the depth of flavor in this nearly (dare we say) healthy pasta sauce.

Ingredients for garlic cream sauce

This simple cream sauce recipe is bursting with the flavors of garlic and Parmesan. Simple to prepare, it tastes fantastic when served over spaghetti in about 10 minutes. Make this wonderful sauce that everyone should be able to prepare: cream sauce! With only 10 minutes of prep time, you can have this delectable sauce on the table in no time! Making aroux is a technique that all cooks should have in their toolbox, and it’s really simple to whip up. It gets even better: you won’t have to use any cream.

In this virtually (dare we say it?) healthy pasta sauce, you won’t believe the depth of taste.

  • This simple cream sauce recipe is bursting with the flavors of garlic and Parmesan cheese! It takes about 10 minutes to prepare and tastes fantastic served over spaghetti. A great sauce that everyone should be how to prepare is cream sauce. With only 10 minutes of prep time, you can have this delectable sauce on the table in minutes. Making aroux is a skill that every cook should have in their toolbox. You don’t even have to use any cream! This garlic cream sauce is made with only milk and a tiny sprinkling of Parmesan cheese towards the end. Your taste buds will be blown away by the rich richness of this nearly (dare we say) healthy pasta sauce.

How to make a cream sauce: it’s all about the roux!

A “roux” is made by cooking flour and butter together and then using the resulting thickened sauce. It’s commonly made with equal amounts flour and butter, as the name suggests. Cook the butter and flour together until they begin to turn light brown, then add the milk to the spaghetti sauce and combine thoroughly. For this cream sauce, here are a few pointers on how to prepare a roux:

  • To begin, measure out all of the ingredients. Because the cooking process moves rapidly, you don’t want to have to stop to measure an ingredient
  • Thus, don’t leave the stovetop while it is cooking. You’ll need to keep an eye on the pan while making this sauce, especially during the first few minutes. Don’t get sidetracked
  • The garlic should only be sautéed for 30 seconds. You don’t want it to brown, so be cautious not to overcook it. Add the flour and whisk frequently until well combined. This is the most significant section. In an instant, the flour might get overcooked, developing a dark brown hue. Cook it only until it is golden brown. Gradually incorporate the milk into the batter. Toss in a little amount of milk and mix it in well. Continue to add little amounts of sauce at a time until the sauce is smooth. Then heat for about 5 minutes, or until the sauce has thickened, before adding the Parmesan and salt. Voila

Serving this cream sauce with pasta

This garlic cream sauce is wonderful for tossing with pasta and vegetables. It doesn’t matter if you use long or short noodles, spaghetti or penne or rigatoni; any pasta form will work with this sauce. Some factors to keep in mind while serving with pasta are as follows:

  • You’ll have enough to create 8 ounces of pasta. You should double the recipe proportions for 1 pound of pasta
  • Pour the sauce over the pasta and stir well. Add a few splashes of milk if desired. To make it perfectly creamy, add a few drops of milk to the pasta while cooking to loosen the sauce and help it reach the desired consistency
  • Serve with a proteina salad to complete the meal. Add shrimp to these 5-minute recipes. Cannellini Beans are a simple legume to prepare. White Beans and Salad with a Simple Dressing

Can you make cream sauce ahead? How to store it?

This garlic cream sauce is best served immediately after preparation. Because it just takes 10 minutes to prepare, it’s not difficult to incorporate into your meal preparation schedule. If you happen to have any leftover sauce, you may freeze it, but it will get quite thick and viscous if left out for too long. It is best to store it refrigerated, then reheat over low heat while slowly adding milk until the sauce is creamy again. This is not ideal, which is why we recommend that you make it from scratch!

Other ways to serve cream sauce

There are a variety of alternative ways to serve this garlic cream sauce besides as a white pasta sauce. Here are a few suggestions:

  • Over-baked salmon, pan-fried seafood, or chicken are all good options. Serve with sautéed shrimp on the side. Dress vegetables such as roasted broccoli or asparagus with the dressing. This recipe may also be used as a vegetable casserole filling (twice the recipe). It may be used as a cream sauce in lasagna.

This recipe is…

Vegetarian. Gluten-free flour should be used for this recipe. Print

Description

This simple cream sauce recipe is bursting with the flavors of garlic and Parmesan! It takes about 10 minutes to prepare and is really delicious served over spaghetti.

  • 1-1/2 tablespoons unsalted butter* (twice all ingredients if serving with 1-pound pasta)
  • 1 garlic clove, grated
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt one-cup two-percent milk
  • One-fourth teaspoon kosher salt
  • Two tablespoons grated Parmesan cheese
  1. Measure out all of the ingredients ahead of time because the cooking process moves quickly! For pasta dishes, cook 8 ounces of pasta while you prepare the sauce. Melt the butter in a small or medium skillet over medium heat until it is completely melted. Cook for 30 seconds, stirring constantly, until the garlic is fragrant but not browned. Continue to whisk frequently for 1 minute to 90 seconds, or until the mixture is bubbling and golden. It is important not to overcook it since the flour might become brown in a matter of seconds. It’s important to keep an eye on it. If you add a dash of milk and whisk it in, the sauce will immediately become chunky. Add splashes of milk at a time, whisking constantly, until the entire quantity is integrated and the sauce is smooth
  2. Continue to whisk constantly until the sauce is smooth. Reducing the heat to low and whisking constantly for 5 minutes or until the sauce thickens and no longer tastes like raw flour. Toss in the salt and Parmesan cheese until well combined. Taste and season with a sprinkle or two extra salt if necessary
  3. If serving with pasta, drain the pasta and then toss it with the sauce
  4. Make the sauce a little looser by adding a splash or two of milk until it has the perfect creamy consistency. Add a few more pinches of salt, if necessary, after tasting the dish. It is not recommended to make the sauce ahead of time since it is best when it is made fresh.

Cream Sauce, Garlic Cream Sauce are some of the terms used to describe this dish.

More great sauce recipes

Do you want to try more sauces? Here are some more homemade sauce recipes for you to experiment with:

  • Pesto Cream Sauce is a sauce made with pesto and cream. This 5-minute pesto cream sauce is really genius: simply cook the pesto and cream together until a thick sauce is achieved! Ideal for pairing with pasta or seafood
  • Delicious on its own. Tomato Cream Sauce (also known as Tomato Basil Sauce) Tomato sauce is transformed into two delectably traditional dishes. Pasta with Garlic and Butter Sauce Garlic, butter, and Parmesan are the main ingredients in this stunningly simple sauce. Marinara Sauce (also known as marinara) is a type of sauce that is made with tomatoes, basil, and olive oil. This dish is packed with acidic tomato flavor and comes together in less than 15 minutes, with no chopping necessary. Pesto with Basil (Best Basil Pesto) What’s the best method to make use of a glut of fresh basil? Pesto, without a doubt! Here’s our favorite basil pesto recipe, which is made the traditional Italian method. The Most Excellent Vodka Sauce Cooked to perfection with tomatoes, garlic, butter and Parmesan cheese, this vodka sauce is reminiscent of the cooking manner of an Italian grandmother
  • Vegan Alfredo Sauce is a sauce made from vegan ingredients. Easy to prepare, using nutrient-dense cauliflower and protein-dense cashews as the standout ingredients

Basic White Sauce

Preparation/Total Time: 10 minutes

Makes

1 cup of oats For years, I’ve used this silky white sauce for pasta to create a variety of recipes for my family. The recipe may easily be doubled or quadrupled without losing its effectiveness. • Lois Gelzer lives in Standish, Maine.

Ingredients

  • 1/4 teaspoon salt
  • A dash of freshly ground white pepper
  • 1 cup 2 percent milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Directions

  1. Melt the butter in a small saucepan over medium heat until it has melted. Whisk in the flour, salt, and pepper until the mixture is smooth. Whisk in the milk one tablespoon at a time. Bring to a boil, then simmer and stir until the sauce has thickened, about 1-2 minutes.

White Sauce Tips

Getting a handle on this fundamental white sauce recipe, commonly known as bechamel, takes little effort and opens the door to an infinite number of dish possibilities. Cooking school students are taught how to make this sauce, which is considered one of the basic French “mother sauces.” Making a smooth, creamy sauce by whisking the butter and flour together while gently adding the milk will yield a consistent outcome. You won’t be disappointed if you wind up with a ruined sauce. There are several methods for repairing a faulty sauce in a short period of time.

How is white sauce used?

Asparagus, roasted chicken, and grilled fish are all good candidates for a drizzle of white sauce. It’s also the foundation for a variety of other dishes, including basic creamed spinach and biscuits with sausage gravy.

Can white sauce be made in advance?

If you use the sauce right away, it will have the best consistency for your dish; but, it may be made ahead of time and chilled for up to 3 days if necessary. When you’re ready to use it, gently heat it over low heat, whisking constantly, until it’s smooth. If the sauce becomes too thick, thin it with heated milk or cream, a spoonful at a time, stirring constantly. If you have a large amount of sauce, freezing it is an excellent option to consider. Pour the sauce into a freezer-safe container, covering the sauce with a layer of plastic wrap immediately on top of it; seal securely and freeze for up to 6 months, or until needed.

What can I add to white sauce to add flavor?

White sauce is a terrific, basic recipe that may be tweaked to suit the dish you’re making at the time. Finely chopped onion and/or garlic can be sautéed in the melted butter to enhance the taste even more. Alternatively, incorporate your preferred spices! An extra pinch of salt and pepper may go a long way, but how much you use truly depends on the food you’re preparing. While sage and thyme would make excellent additions to a white sauce served with butternut squash, oregano and basil would make excellent additions to a white sauce used in lasagna.

Learn further more about pasta sauce in our definitive guide on pasta sauce.

See also:  How To Cook Broccoli For Pasta

Nutrition Facts

4 g fat (2 g saturated fat), 12 mg cholesterol, 81 milligrams sodium, 3 g carbohydrate (0 fiber, 1 g sugar), 1 g protein in 2 tablespoons.

Butter & Garlic Cream Sauce

This quick and easy butter and garlic cream sauce comes up in minutes and is the perfect topping for pasta, ravioli, shrimp, shellfish, and steak. January 2021 is the latest update. Because of you, this butter and garlic cream sauce has consistently been in the top three most popular recipes on our site and in Google searches since 2012! As a result, we decided to update this post with some fresh photographs; nevertheless, all of the components, as well as your comments, have stayed unchanged._ Do you want a quick and tasty sauce to serve over pasta, shrimp, or ravioli that can be made in less than 5 minutes and requires no more than 5 ingredients?

  • There’s no need to look any further!
  • It all started with a package of Trader Joe’s butternut squash ravioli that I had in the freezer at the time.
  • Because processed Alfredo bottled sauces include far too many chemicals and preservatives, I no longer purchase them, and so these unfortunate ravioli were left to rot in the freezer.
  • I had no choice but to get out the ravioli and whip up a fast sauce to serve them with because I had no other options.
  • This garlic butter sauce is really simple to prepare and can be completed in about 10 minutes.
  • When a red sauce is used with ravioli, this sauce works particularly well, especially when the flavors of the ravioli are distinct, such as fish, squash, or mushroom.

Simply pour a bit on top of the cooked steak and shrimp, and you’ll have a fantastic meal! In case you want further ideas or inspiration, please go through the hundreds of comments below for additional variants and recommendations. Print

Description

Every cook needs a go-to dish, and this is the one for you! A simple, quick, and easy garlic and butter sauce that comes together in minutes with only a few ingredients.

  • The ingredients are as follows: 1/3 cup butter
  • 2 teaspoons minced garlic
  • 1 tablespoon whole wheat white flour
  • 1 cup whole milk
  • A pinch of dried oregano, basil, and parsley. season with salt and pepper to taste
  1. Melt the butter in a small saucepan over medium heat until it is completely melted. Keep it from sizzling or burning. Once the butter has begun to melt, remove the pan from the heat and rotate the pan to enable the butter to continue to melt more evenly. Once the butter has melted completely, add the garlic and sauté for roughly 30 seconds to 1 minute, stirring constantly
  2. Stir in the flour for 1 minute to remove any raw flour flavor that may have remained. Slowly pour in approximately a quarter of the milk while stirring continually. Whisk in the remainder of the ingredients, followed by the spices. Continue to simmer for a few more minutes, or until the sauce is thick. Hold at a warm temperature until ready to serve Serve over your favorite ravioli, steak, fish, or chicken
  3. Or as a salad dressing.

Nutrition

  • Melt the butter in a small saucepan over medium heat, stirring constantly. Make sure it doesn’t catch on fire or sizzle. Once the butter has begun to melt, remove the pan from the heat and swirl the pan to allow the butter to continue to melt more evenly and thoroughly. Stir constantly for roughly 30 seconds to 1 minute once the butter has melted completely. Stir in the flour for 1 minute to remove any raw flour flavor that may have developed. Gradually whisk in roughly a quarter of the milk at a time. Whisk in the remainder of the ingredients, followed by the seasonings. Add more water and boil until the sauce is thick. Hold at a warm temperature until ready to serve. Toss with your favorite ravioli or meat dish like as steak, fish, or chicken.

And once again, thank you for the more than 10.5 MILLION visits, pins, shares, and comments on this easy, flexible, and delectable sauce!

OUR OTHER TOP 3 SAUCES THAT YOU’LL WANT TO TRY ARE:

  • Typical Alfredo sauces include: classic Alfredo sauce, enchilada sauce, and roasted red pepper sauce.

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How to create cream sauce for pasta, chicken, fish, and other dishes – a selection of scrumptious cream sauce recipes that are simple to produce.

  • Visit the Recipe Card directly or browse the recipes below (1 minute) — the more difficult recipes have their own how-to sites that we link to, while the truly simple ones are contained in the Recipe Card

Recipes for variants of basic white cream sauce that are simple, reliable, and absolutely delicious– no matter which way your taste buds lead you– are included in this collection. However, this remark should be taken with a grain of salt — if you are a fan of substantial cream sauce portions, especially when it comes to pasta, you may wish to quadruple the quantities in the recipes. This is something we do frequently. We leave the final choice to you – recipes are only recommendations, and the ability to achieve perfection is solely in the hands of the cook.

  • To make a thicker sauce without the time-consuming step of simmering it, prepare a corn starch slurry (1 tablespoon corn starch + 1 tablespoon cold water) and gradually add it to the simmering cream while stirring – the sauce will thicken instantly, and you may not even need to use the entire amount of corn starch slurry. If a recipe calls for chicken stock or base to impart a savory depth to the sauce, substitute chicken base or chicken stock, or vice versa. When creating a cream sauce, nonstick pans are your best friend, as are pans with a bigger cooking surface (which allows for faster reduction time)
  • Always use fresh heavy cream– not half and half or ordinary cream– and never use half and half or regular cream. In fact, it is the high fat content of heavy cream that gives all of the sauces below their stability, richer flavor, and suave texture
  • Because we do not use butter in any of the recipes below, the sauces can be reheated on low heat without breaking, have fewer calories and cholesterol than butter-based versions, and taste just as delicious

Recipes: Creamy Sauces for Pasta, Chicken, SeafoodMore

You may serve this sauce with any type of pasta, or pour it over pan-seared or baked fish, sauteed shrimp, seared scallops, chicken or pork. This sauce is versatile and can be used for a variety of dishes. It is preferable to use fresh spinach, although frozen chopped spinach can still be used well. Recipe and a brief video demonstration on how to prepare it are provided below.

2. Mushroom Cream Sauce

The dish is a straightforward preparation that may be done using a variety of mushrooms, ranging from farmed button or cremini mushrooms to wild mushrooms such as porcini or chantarelle mushrooms. A “creamy mushroom stew,” as it is known in Germany and particularly in Bavaria, is served with bread dumplings, and it is a traditional accompaniment to a hearty meal. To see the recipe for Creamy Mushroom Sauce, click here.

3. Creamy Mustard Dill Sauce

Excellent with both fish and red meats, particularly lamb, and with poultry. It contains a small amount of honey to provide a balance of sweetness, which you may reduce or delete if you like to taste more of the Dijon mustard flavor. Make sure to use fresh dill and season with salt and pepper to taste. The recipe may be found here.

4. Lemon Cream Sauce

Another excellent cream sauce that can be used for a variety of dishes and is imbued with the flavor and aroma of fresh lemons. It has a strong savory basis. The complete recipe may be found here.

5. Garlic Cream Sauce

It is without a doubt the best sauce for any type of pasta. You may keep it as basic as possible, or dress it up with finely chopped fresh herbs, dried herbs, grated Parmesan, spices, and other ingredients to taste. Ingredients and preparation directions are listed on the Recipe Cardbelow. TIP: To prepare a creamy garlic sauce for pizza that may be substituted for marinara, combine 1 cup crème fraiche (or sour cream), 1 egg yolk, chopped garlic to taste (2 average cloves work well), salt, and pepper to taste in a mixing bowl until thoroughly combined.

Then spread the sauce over the crust and top with the desired toppings before baking your pizza. It’s very wonderful!

6. Chorizo Cream Sauce

Enjoy this spicy and flavorful Mexican chorizo sauce with chicken, pasta, fish or shellfish as a main dish or side dish. Very simple to prepare, and you can customize the ingredients to your liking. See the recipe card below for instructions on how to prepare it, or try ourCreamy Chorizo Pasta dish.

7. Honey Mustard Cream Sauce

It’s simple to create and quite adaptable! It pairs beautifully with pork cutlets, chicken, salmon, and other dishes. Aside from heavy cream, there are only a few other ingredients: Dijon mustard, honey, and seasonings. The recipe for theThin Pork Chopsdish pictured above can be found in theRecipe Cardbelow, while the recipe for the sauce can be found in theRecipe Cardbelow.

8. Spicy Cream Sauce (Cajun or Red Pepper Flakes)

The spiciness in this dish may be achieved through the use of Cajun spice or plain old red pepper flakes, and you have complete control with the level of heat you choose. We utilize chicken stock/chicken paste to infuse the sauce with umami flavor. The recipe card below has step-by-step directions on how to prepare it.

9. Simple Heavy Cream Cheese Sauce

While making delectable, from scratch mac and cheese, this cheesy cream sauce serves as a real north reference. It never fails to win us the approval of our son, as well as the many, many other children for whom Chris has prepared meals while working at various restaurants. The only thing you need to watch out for is the temperature of the heavy cream, which needs to be on the cool side in order to avoid the cheese from breaking. And, in the odd event that the cheese does break, you may just combine the entire mixture, add a little more cream, and slowly cook it over low heat until it is warm again.

10. Whole Grain Mustard Cream Sauce

We prepare this recipe almost every time we pan-fry thick pork chops since it is so delicious with pork. It just takes two ingredients; for more information, check theRecipe Cardbelow.

11. Shrimp Cream Sauce

We prepare this recipe almost every time we pan-fry thick pork chops since it’s so delicious with the pork flavoring. See theRecipe Cardbelow for instructions on how to prepare it with only two ingredients.

12. Bacon Cream Sauce (Multi-Purpose)

Using either smoked bacon or pancetta to infuse the cream with smokiness in addition to the other great flavor agents that are used in its preparation, you can create a simple sauce that is full of umami taste and rich in porky umami flavor. Regardless of how you cook it, this creamy bacon sauce is delicious with pasta, scallops, baked potatoes, fish, chicken breasts, steak, and other dishes. The complete recipe may be found here.

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Ingredients

  • 2 tablespoons olive oil (ideally extra virgin)
  • 4-6 cloves chopped garlic (adjust to taste)
  • 2 teaspoons salt
  • 2 teaspoons pepper 1 1/2 cups heavy cream (optional)
  • Salt and pepper to taste
  • 2-3 tablespoons grated Parmesan cheese (optional)

Chorizo Cream Sauce*

  • 1 cup chorizo de Mexico (removed from the shell)
  • 1 1/2 cups heavy cream
  • 1 cup sour cream

Honey Mustard Cream Sauce

  • 3/4 cup heavy cream, 2 tablespoons Dijon mustard, and 2 tablespoons honey

Spicy Cream Sauce (Cajun or Red Pepper Flakes)

  • 1 1/2 cups heavy cream
  • 3 tablespoons chicken base
  • 2 teaspoons Cajun spice (or to taste) OR 2 teaspoons red pepper flakes (or to taste) + 1 tablespoon grated Parmesan cheese (optional)
  • 1 1/2 cups heavy cream

Simple Cheese Cream Sauce

  • Heavy cream, 1 tablespoon garlic salt, 1 tablespoon dried oregano, and 1 1/2 cups shredded cheese (must be good melting cheese such as cheddar, at room temperature) are the ingredients for this recipe.

Whole Grain Mustard Cream Sauce

SAUCE WITH GARLIC AND CREAM (with OPTIONAL PARMESAN) In a sauce pan, heat the olive oil over medium heat until shimmering. Cook for 30-40 seconds, stirring regularly, until the garlic is aromatic and just beginning to turn golden. Toss in the heavy cream, bring to a low boil, and continue to cook until the sauce has thickened to your desire. Remove the pan from the heat. Remove from heat and toss in the grated Parmesan (if using) until it melts and is well incorporated into the sauce. Taste and season with salt and pepper to your liking.

Remove any extra grease from the pan when the meat is mostly cooked through using a small spoon (may not need to).

Season with salt and pepper to taste.

Combine all of the ingredients in a small saucepan and cook over low heat until the sauce reaches the consistency you like.

SPICY CREAM SAUCE (CAJUN OR RED PEPPER FLAKES)Heavy cream, chicken base, and cajun or red pepper flakes are combined in a sauce pan over medium heat.

Season with Cajun spice or red pepper flakes, if desired (plus optional Parmesan).

SIMPLE CHEESE CREAM SAUCEPlace the heavy cream in a sauce pan and place on the burner over the lowest heat setting available until it reaches medium-low temperature.

When you see the cream developing a skin on the surface, you know it’s hot enough to touch.

Only when the preceding batch has been completely assimilated should the following batch be added.

To prevent the sauce from being separated, leftovers should be reheated over low heat with a little more heavy cream.

SAUCE WITH WHOLE GRAIN MUSTARD AND CREAM Cook over medium heat, stirring constantly, until the heavy cream and whole grain mustard are heated through. Simmer over low heat for a couple of minutes, or until the sauce has reached the appropriate thickness, stirring occasionally.

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