Cream Sauce

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Excellent with baked and grilled fish, such as trout. Chopped fresh herbs – parsley, chives, coriander, basil and so on – can be added.


  • 1 pint (600 ml) double cream
  • 4 oz (125 g) butter
  • Salt and pepper


Bring the cream to the boil and cook over gentle heat until slightly reduced. Stir in the butter until melted and thoroughly blended. Season with salt and pepper and serve hot.