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White cream sauce recipe
Posted on 7/8/12 at 10:35 pm
Posted on 7/8/12 at 10:35 pm
Need a good recipe for an easy sauce I can put over pasta and chicken. Preferably somewhat light. Dont trust google. Anyone got a good one?
7
Posted on 7/8/12 at 10:40 pm to Number2
quote:
White cream sauce
Posted on 7/8/12 at 10:40 pm to Number2
. Dont trust google. 
This post was edited on 7/8/12 at 10:41 pm
Posted on 7/8/12 at 11:14 pm to Number2
:insert OT response:
Posted on 7/8/12 at 11:22 pm to Number2
Posted on 7/8/12 at 11:58 pm to Number2
Sometimes, I just reduce cream or half and half and then add whatever it is I want to add. Then, I put the pasta in the pot or skillet, toss and serve.
Posted on 7/9/12 at 8:47 am to Gris Gris
What gris gris said just with a little more tossing.
Posted on 7/9/12 at 8:58 am to Number2
Ingredients:
1 quart heavy cream
1/4 pound butter (1 cube)
2 1/2 tablespoons garlic, chopped
1 cup white wine (chardonnay works well)
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon garlic powder
Instructions:
In a 2 1/2 - 3 quart sauce pan over medium-low, heat the heavy cream to 170 degrees F, using a thermometer to be accurate and stirring frequently
In the meantime, melt the butter in another sauce pan and add the wine, garlic and salt and pepper and bring to a boil over medium heat
Reduce heat to medium-low and cook until the volume is reduced by half
At this point, add the wine mixture to the heated heavy cream and stir for 15 more minutes (do not boil)
1 quart heavy cream
1/4 pound butter (1 cube)
2 1/2 tablespoons garlic, chopped
1 cup white wine (chardonnay works well)
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon garlic powder
Instructions:
In a 2 1/2 - 3 quart sauce pan over medium-low, heat the heavy cream to 170 degrees F, using a thermometer to be accurate and stirring frequently
In the meantime, melt the butter in another sauce pan and add the wine, garlic and salt and pepper and bring to a boil over medium heat
Reduce heat to medium-low and cook until the volume is reduced by half
At this point, add the wine mixture to the heated heavy cream and stir for 15 more minutes (do not boil)
Posted on 7/9/12 at 9:37 am to Number2
quote:
Need a good recipe for an easy sauce I can put over pasta and chicken. Preferably somewhat light.
a decent white cream sauce will probably not be light
Posted on 7/9/12 at 9:44 am to Loubacca
Creole Mustard Cream Sauce
1/2 cup of Heavy Whipping Cream
1/3 cup of Creole Mustard
2 Tbs of Sour Cream
1. Mix all three ingredients in a bowl. Heat in a pan over medium heat until warm and serve. Makes about a cup of sauce.
1/2 cup of Heavy Whipping Cream
1/3 cup of Creole Mustard
2 Tbs of Sour Cream
1. Mix all three ingredients in a bowl. Heat in a pan over medium heat until warm and serve. Makes about a cup of sauce.
Posted on 7/9/12 at 9:47 am to Stadium Rat
Posted on 7/9/12 at 9:49 am to KrushGroove
quote:
KrushGroove
Posted on 7/9/12 at 9:59 am to KrushGroove
Posted on 7/9/12 at 4:52 pm to KrushGroove
The file name is "giada misses point"...from what i've heard, I don't think she does.
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