Adding a cream sauce to your meat and/or veggies is a great way to get some fats and it changes things up to keep them tasting great. Like a fat bomb that just makes a meal better. Gravies, cheese sauces, wine sauce…anything you want.
Universal cream sauce
- 2 Tbsp Butter (add more if you are making a bigger batch)
- 1-1.5 Cups of Heavy Cream (add in 1/2 c increments)
- Melt the butter in a saucepan or skillet
- Add 1/2 cup of cream and stir until it starts to thicken
- Repeat until all cream is added
- Add more or less cream or other liquid based on flavor, quantity and consistency.
*Optional add ins – Add seasoning at least, butter and cream isn’t that tasty.
- Bacon grease with or in place of the butter
- Salt & Pepper
- White wine (best for veggies, chicken and fish)
- Red wine (best for beef and veggies)
- Parmesan – Fresh or grated
- Worcestershire Sauce
- Hot sauce/Sriracha
- Tomatoes – fresh, canned, or sun-dried
- Chicken bouillon (I like the “better than bouillon” brand
- Any other seasoning and herbs
- Cajun Seasoning
I’m sure there are many, many more flavors, ingredients and seasoning I have missed.
Refrigerates well and reheats with a little stirring to recombine the ingredients.