Cream Sauce

A cream sauce that lends itself well to many variations.

Basic Cream Sauce

1 tbsp unsalted butter
1/2 tsp granulated garlic
1/2 tsp sea salt
1 cup heavy cream

Melt butter in pan and add garlic. Then add cream and salt. Bring to boil and reduce until it starts to thicken (10-15 minutes).

Variations

Mushroom Sauce
Chop 4 oz of crimini mushrooms and cook in butter until soft. Push the mushrooms to the side of the pan and add ingredients for the Basic Cream Sauce and cook as directed.

Creamed Green Beans
Cut up 8 oz fresh green beans. Saute beans in 1 tbsp butter for 5 minutes and set aside. Make Basic Cream Sauce but 5 minutes before it's done add the beans.

Creamed Peas
Thaw 8 oz frozen peas and set aside. Make Basic Cream Sauce but 5 minutes before it's done add the peas.

Creamed Carrots
What's peas without carrots? Slice 8 oz fresh carrots, cook in boiling water, and set aside. Make Basic Cream Sauce but 5 minutes before it's done add the carrots.

S.O.S. Without the Shingle
Remove the skin from two Johnsonville Brats (8 oz), break into small pieces, and fry until brown. Add 1 cup heavy cream and reduce until it starts to thicken.

Alfredo Sauce
Add 2 tbsps grated parmesan cheese to recipe for Basic Cream Sauce.

Curry Cream Sauce
Increase the butter to 3 tbsps and substitute 2 tsps curry powder (more if you like spicy) for the granulated garlic in the Basic Cream Sauce.