Dairy-Based Sauces

Dairy-based dressings and sauces may be made from fresh cream or from fermented dairy products, such as sour cream, crème fraîche, yogurt, or buttermilk. Sour cream and crème fraîche are thick enough to make a sauce of nappé consistency. However, sometimes mayonnaise is blended into these sauces to add body and richness. Fresh cream, buttermilk, and most yogurts need additional thickening. Dressings based on fresh cream, buttermilk, and most yogurts need additional thickening, such as mashed hard-cooked egg yolks or a cooked starch base, as in Old-Fashioned Boiled Dressing.