Cream in sauces

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
Cream has the ability to complement other flavours and it adds a rich smoothness to a recipe. Cream mellows flavours too and seasonings in a recipe should be rechecked before serving. The most simple use of cream is to add a tablespoon or two to a recipe just before serving. This is particularly good for soups, especially chilled summer soups. Cold cream poured over a hot dessert is a marvellous combination. Try it over hot baked peaches, apricots, pears or flambéed bananas.

One of the best-known uses of cream is as a liaison of 2–3 tablespoons cream and an egg yolk. This is added to give a richness and texture to sauces in recipes like blanquette of veal or chicken. Blend the liaison with a little of the hot sauce first, then stir in at the last minute and reheat but do not boil.