CREAM SAUCE RECIPE COLLECTION
A collection of delectable cream sauce recipes - for pasta, chicken, salmon, seafood and even pork. The preparation times vary based on the complexity of each individual sauce, but overall expect about 20 minutes or less in most cases. Heavy cream is a must have ingredient common to all the recipes below.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 15m
Number Of Ingredients 19
Steps:
- GARLIC CREAM SAUCE (with OPTIONAL PARMESAN) Heat the olive oil in a sauce pan over medium heat. Add the minced garlic and while constantly moving it around with a wooden spoon, sauté if for 30-40 seconds or until fragrant and just beginning to turn golden. Add the heavy cream, stir, bring to gentle simmer and simmer until the sauce thickens to your liking. Remove from heat. Add the grated Parmesan (optional) and stir until it melts and blends in with the sauce. Season with salt and pepper to taste. CHORIZO CREAM SAUCE In a non-stick pan over medium heat begin to brown the chorizo while gently breaking it up with a wooden spoon. When mostly cooked through, remove any excess fat with a small spoon (may not need to). Add the heavy cream, stir, bring to simmer and cook for another couple of minutes. Taste and adjust seasonings. HONEY MUSTARD CREAM SAUCE In a sauce pan over medium heat add the heavy cream, mustard and honey. Whisk until combined and simmer briefly until the sauce thickens to your liking. Season with salt and pepper to taste. SPICY CREAM SAUCE (CAJUN OR RED PEPPER FLAKES) In a sauce pan over medium heat add heavy cream and chicken base. Stir to combine and bring to simmer. Add Cajun seasoning OR red pepper flakes (plus optional Parmesan). Simmer until sauce thickens to your liking or thicken with slurry. SIMPLE CHEESE CREAM SAUCE Add the heavy cream to a sauce pan, place on stove and heat over the highest setting of low available before you get to medium-low. Add garlic salt and dried oregano and stir. Once you observe the cream forming a skin on the surface, it is hot enough. In batches add the shredded cheese and stir to combine. Add the next batch only after the previous one has been incorporated. When the sauce is smooth, remove from the heat and serve immediately. Leftovers of this sauce must be warmed up on low, with a bit of extra heavy cream, otherwise the fat from the cheese might cause it to separate. WHOLE GRAIN MUSTARD CREAM SAUCE In a small saucepan over medium heat combine the heavy cream and the whole grain mustard. Bring bring to simmer and let reduce for a couple of minutes until it reaches your desired thickness.
MEDITERRANEAN MEAT MARINADE
This is another one of my family's favorites. Everyone has always loved it...and it goes so well with any kind of meat.
Provided by LEANAD
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 12
Steps:
- Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.
Nutrition Facts : Calories 393 calories, Carbohydrate 11 g, Fat 42.3 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 6.1 g, Sodium 3.2 mg, Sugar 0.2 g
MEDITERRANEAN SAUCE
Make and share this Mediterranean Sauce recipe from Food.com.
Provided by Flora Underwood
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare tomatoesand set aside.
- Saute onion and garlic in olive oil untilonion is transparent.
- Add all remaining ingreients.
- Bring sauce to a boil and reduce heat, cover and simmer for about 15 to 20 minutes.
- Pour sauce over pasta, toss and serve.
Nutrition Facts : Calories 312.6, Fat 14.4, SaturatedFat 2.1, Sodium 772.3, Carbohydrate 24.4, Fiber 5.7, Sugar 12.8, Protein 4.5
CREAMY MEDITERRANEAN SAUCE FOR PORK, CHICKEN, OR LAMB
This is so easy and absolutely delicious and it is wonderful served over pork, chicken or lamb. It is a great way to clean out your pantry. It is a simple a very hearty sauce. A mix of tomatoes, olives, capers, onions, artichokes and mushrooms with a hint of cream make this a rich creamy sauce. For the main course ... try marinating the pork, chicken or lamb in just a 'bottled Greek salad dressing' all day, then prepare by either pan searing, broiling, baking or grilling; and then serve over a bed or orzo or rice and top with this sauce. Makes a wonderful dinner.
Provided by SarasotaCook
Categories Sauces
Time 20m
Yield 4-8 cups, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Base -- Add 2 teaspoons olive oil to your saute pan; if using non stick 1 teaspoon is fine. Heat to medium / medium high heat. Add in the onions and cook 2 minutes; then add in the capers, olives and mushrooms and cook another minute or two to combine all the flavors.
- Sauce -- Add the white wine to deglaze the pan and scrape up any bits. Cook another minute to reduce the wine. Reduce the heat to medium and add in the tomatoes, artichoke hearts and cream, stir well to combine. Season with salt and pepper; go easy on the salt. Nothing more is needed.
- Simmer -- Just simmer on medium / medium low and let the sauce reduce. It will take about 10 minutes to slightly thicken. Remember this is not a THICK sauce or gravy.
- Serve -- Spoon the sauce over grilled pork, chicken or lamb. This is excellent over rice, pasta (I love orzo for this), couscous and even butter noodles. This is even excellent over a baked potato topped with feta cheese. Fresh basil makes a nice garnish if you want. ENJOY!
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- Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side - needs to be 165F in the middle). Remove to a plate and keep warm.
- In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.
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- Béarnaise Sauce. A derivative of Hollandaise sauce, Béarnaise ups the ante by adding shallots simmered in white wine vinegar, fresh cracked black pepper, and tarragon.
- Peppercorn Sauce. This spicy, slightly smoky, cream pan sauce is made from beef stock, peppercorns, shallots, brandy, and cream. Go to Recipe.
- Garlic Butter Sauce. Garlic and butter are a classic pairing for a reason, and these familiar flavors can help you get comfortable with the idea of adding lamb to the dinner queue.
- Grilled Lamb Chops with Herb Sauce. These flavorful grilled lamb chops come together in less than an hour, but are elegant enough for a special occasion.
- Chimichurri Sauce. The classic herb sauce can be spooned over cooked lamb or used as a marinade before it hits the flame. Lamb loves oregano and mint, but use the recipe as a guide, adding whatever fresh, green herbs you have on hand.
- Creamy Dill Dipping Sauce. This three-ingredient sauce (plus salt and pepper) is made with mayonnaise, fresh dill, and lemon juice. It's perfect for dipping meatballs or serving alongside slices of a roasted leg of lamb.
- 3-Ingredient Roasted Lemon Sauce. This easy lemon-garlic sauce is just the right balance of sweet with a hint of bitter, and goes with just about everything.
- Cool, Creamy Greek Tzatziki Sauce. Thick and creamy Greek yogurt is the base for this cool and creamy sauce. Fresh dill, mint, garlic, and cucumber make this the sauce that's just right for spreading over a lamb burger, dolloping on a gyro, or dipping slices of rosy roasted lamb in.
- Easy Pan Sauce. Skillet-seared lamb chops are one of life's little luxuries. Give them the finishing touch they deserve with an easy pan sauce. A splash of wine, a spoonful of mustard, a knob of butter, and a sprinkling of fresh herbs go a long way in making lamb feel even more special.
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