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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

cream sauce Recipe

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This recipe for cream sauce is from Good Food Better Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


3/4 cup heavy cream

2 tablespoons butter

1/2 teaspoon salt

2 tablespoons chopped flat-leaf parsley

1/3 cup grated parmigiano-reggiano cheese
Directions:
Directions:

In an 8-inch skillet, combine 3/4 cup heavy cream, 2 tablespoons butter and 1/2 teaspoon salt over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in 2 tablespoons chopped flat-leaf parsley and remove from the heat. Add 1/3 cup grated parmigiano-reggiano cheese when tossing with pasta. Makes 2/3 cup.

Tip

For a sweeter, mellower sauce, cook chopped onions until softened in a combination of extra-virgin olive oil and butter for your base.

Tip

For a more pungent sauce, cook finely chopped garlic in extra-virgin olive oil until just golden.

Tip

Chop all ingredients into even, bite-size pieces or smaller.

Tip

For egg pasta dishes, reduce the sauce less, as egg pastas will absorb some of the liquid.

 

 

 

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