Cream Sauce

This is my super easy short cut recipe for a cream sauce. I call it a short cut because I use corn starch as a thickener and fancy-pants people don't like that. But whatever, I'm not making a bechamel every time I want something creamy for dinner. ;)

You can really get creative with this, its totally a base so you can throw in whatever:

Herbs

Sauteed Mushrooms

Capers

Sauteed Onions

Asparagus

Spinach

LOBSTER

Really your only limit is your imagination.

Cream Sauce Base

2 Tbsp Corn Starch

1 cup stock (fish, chicken, veg depending on what you are serving it with)

1 cup cream
Salt & Pepper to taste

Mix your corn starch with a bit of the stock in a small bowl to make a slurry. In a pan over medium heat bring your stock to a low simmer. Add cream, and also bring to a low simmer (do not let it boil!!). Whisk constantly and begin adding corn starch slurry. It will start to thicken quickly so keep your eye on it.  If it thickens too much you can thin it a little with a bit more cream, just keep whisking!

Once it starts to thicken you can add your flavorings such as mushrooms or herbs and then season to taste.

Voila! Home made cream sauce!