Bo Friberg

Romanoff Sauce

Preparation info
  • Yield: approximately

    4 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 3 cups (720 ml) heavy cream
  • 1 cup (240

Method

  1. Mix the heavy cream with the sour cream and whip them together until the mixture has thickened to the consistency of molasses.
  2. If the sauce is not to be used immediately, adjust the consistency at serving time by whipping the sauce to thicken it or adding additional heavy cream to thin it. Store the sauce, covered, in the refrigerator.