Cream Sauce

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Usually used for lighter meats, cream sauce is highly versatile and can be used to sauce many different dishes. This method for making various cream sauces can be greatly varied.


Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4


  1. Peel and roughly chop the shallot and garlic. Prepare the herbs. (This picture shows the ingredients for a chicken cream sauce.) the ingredients
  2. Heat the oil and butter in a saucepan.
  3. When the butter has melted, add the shallot and garlic and cook it for about 5 minutes until the shallot has softened. softening the shallot
  4. Add the stock, cream and the herbs, season with salt & pepper and simmer it for about 20 minutes until the liquid has reduced by half (keep watching it as the cream can boil over quite easily).
  5. Pour the sauce through a sieve and use as required. the finished cream sauce
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days from the time of cooking.


- For the mushroom cream sauce, you can use dried mushrooms instead of the fresh button mushrooms by re-hydrating them with boiling water. You can also use the liquid from re-hydrating the mushrooms instead of mushroom stock.

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