Re: Garlic Cream Sauce
I'm glad you enjoyed the sauces for Steak Diane.
For an easy garlic cream sauce - saute onions or shallots (slice, chop or mince - your preference); add garlic (smashed, minced, chopped) and use a basic white sauce recipe - substituting cream for the milk. Herbs or tomatoes can be added as well as cream cheese.
You can try adding Cajun, Creole seasonings, Herbs de Provence, basil, oregano, sage, white or black pepper, caraway, Parmesan, Gruyere, sun-dried tomatoes, etc. depending on what you are serving your sauce with.
If you don?t have heavy whipping cream you can use half-and-half.
You can easily make a Chive Cream Sauce by heating 2 c chicken stock or broth; then increase heat to high and reduce by a third; reduce heat to medium low and add ¾ c crème fraiche and bring to a slow boil. Make a paste from 2 T soft butter and 3 T flour; whisk into sauce until smooth; season with salt and pepper; simmer for 5 minutes; whisking. Coarsely chop 2 bunches of fresh chives and process into a puree. Add a couple cloves of garlic while processing; add sauce and process until smooth; serve. This goes well with chicken and potatoes too.
For Creole style - melt ½ stick butter and add 2 T flour; stirring for a minute or two to cook the flour. In a bowl combine 2 well beaten eggs, 1 c milk or cream and ½ c green onion tops (chopped fine) and 2 garlic cloves. Add to pan and boil to thicken. This makes about 1 ½ c.
Or make a roux using ½ c butter and ½ c flour. Place in pan over low heat, stirring constantly; add 1 qt heavy whipping cream, 2 t chicken base or bouillon dissolved in 1 c water, 1 t white pepper, 2 - 3 t minced garlic, ½ t paprika; stir; thicken; serve.
Another - melt 1 stick unsalted butter, add 2 T cream cheese; when softened add 1 pint heavy whipping cream or half-and-half and ½ - ¾ c. Parmesan, 1 t. garlic powder; stir well. Season with salt and pepper to taste. The cream cheese helps to thicken this sauce and can be left out. Goes well over boiled crab legs.
To make cream sauce:
Mix ½ teaspoon of salt and pepper with ½ teaspoon of lemon juice. Add ¾ pint of thick cream gradually, stirring constantly until heated through.
Fresh Herb Sauce
1 c. whipping cream
1/4 c. vermouth cooking wine
3 green onions, chopped
1 clove garlic, crushed
2 t. chopped fresh basil
1 t. chopped fresh thyme
Bring whipping cream and cooking wine to a boil in small saucepan.
Reduce heat; simmer 10 minutes. Add remaining ingredients; simmer 5 minutes or until slightly thickened.
Makes 1 1/3 cups
Herb and Garlic Seafood Sauce
1 1/2 C. heavy cream
2 T. shallots, chopped
1/2 C. tomatoes, seeded, peeled and chopped
2 tsp. herbs, chopped (tarragon, basil, cilantro, marjoram, chives, etc.)
Juice of 1 lime
4 oz. butter (at room temperature)
Salt and pepper, to taste
Saute shallots until translucent in saucepot. Add garlic; stir. Add tomatoes and cook for approximately one minute. Add half of herbs and cream. Simmer until reduced by half or until desired consistency. Add lime juice and remaining herbs. Season with salt, gradually adding butter.
I hope this helps.
KW
Last edited by Kitchen Witch : April 20th, 2008 at 09:01 AM.
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