Hazelnut Cream Sauce

1 cup sour cream
1 cup hazelnut coffee creamer

Stir until completely blended. Serve over fresh steamed vegetables.

Madeira Cream Sauce

2 tablespoons unsalted butter
1/2 onion or 6 shallots, peeled and finely chopped
1/4 cup Madeira or medium sherry
1/2 cup cream
1 teaspoon cornstarch
1/2 cup chicken or vegetable stock
2 tablespoons chopped chives or tarragon
pepper to season

Add the onion or shallot to a medium pan and cook in butter for about 3 to 4 minutes over low heat until softened. Add the Madeira or sherry and bring to the boil. Simmer 3 minutes. Add the cream and continue to boil until the mixture has reduced by half. Mix the cornstarch and stock together and stir in and cook until thickened. Add the chives and season with pepper. Serve with lamb.

Mustard Cream Sauce

1 tablespoon butter
1 tablespoon vegetable oil
1 garlic clove, crushed
2/3 cup medium dry white wine
2/3 cup sour cream
2 tablespoons mild whole grain mustard

Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it. Add the wine then add the sour cream and mustard. Cook for 2 to 3 minutes, stirring. Serve hot with pork chops.

Orange Cream Sauce

2 tablespoons butter
2 tablespoons chopped shallots
1 tablespoon chopped garlic
2 tablespoons olive oil
1/4 cup orange liqueur, such as Triple sec or Grand Marnier
1/2 cup orange juice
3/4 cup whipping cream
1/4 cup chicken stock
3 oranges, peeled and sectioned
2 oranges, cut into thin slices for garnish
12 maraschino cherries, cut in half, for garnish
2 tablespoons chopped fresh Italian parsley, for garnish

Cook the butter in in a large saute pan over medium high heat until sizzling, about 2 minutes. Add the shallots and garlic and cook for 3 minutes. Pour in the orange liqueur, stirring well to dislodge the pan residues and cook for 2 minutes. Add the orange juice, cream and chicken stock and bring back to a boil. Stir in the remaining salt and pepper, reduce the heat to low. Simmer for 8 to 10 minutes. Just before serving gently stir in the orange sections. Serve with sauted chicken. Garnish with orange slices, maraschino cherry halves and parsley.

Pesto Cream Sauce

2 teaspoons olive oil
1/4 red onion, sliced
1 tablespoon finely chopped garlic
1/2 cup good white wine
1/2 cup cream
1/4 teaspoon black pepper
8 slices sun dried tomato
1 tablespoon pesto

Sweat onion and garlic in oil for 2 to 3 minutes. Do not brown. Add white wine, cream, black pepper and sun dried tomatoes and bring to a boil in a large pan. Turn down heat to simmer. Cover and cook 2 to 3 minutes. Add pesto to sauce. Warm through. Serve with steamed mussels.

Raspberry Cream Sauce

1 10 ounce package frozen raspberries, thawed
1 cup sour cream or plain yogurt
1/2 teaspoon cinnamon

Mix the raspberries with the sour cream and add the cinnamon. Serve with waffles.

Sausage Cream Sauce

10 ounces sausage, four hot Italian links, casings removed
1/2 tablespoon olive oil
1 cup tomato sauce
1/4 cup dry red wine
salt
1 tablespoon heavy cream
1 tablespoon parsley, fresh Italian leaf, chopped
hot pepper flakes
Pecorino Romano

Brown sausage in a large saute pan in olive oil breaking up the sausage with a wooden spoon. When the sausage is browned, remove them to a paper towel lined plate. Deglaze the pan with the red wine, scraping up the drippings with a wooden spoon. Stir in the tomato sauce and bring it to a boil. Lower the heat and add the browned sausage pieces back to the pan. Cook, partially covered, stirring occasionally and checking that they are just simmering, for about 5 minutes. Stir in the heavy cream and the parsley. Serve with pasta of your choice. Garnish with hot pepper flakes and freshly grated Pecorino Romano.

Thyme Cream Sauce

1 tablespoon olive oil
2 cups sliced mushrooms
1 tablespoon garlic
salt and pepper to taste
2 teaspoons dried thyme
1 teaspoon tarragon
1 teaspoon dill
1/4 cup white wine
1 cup heavy cream
1/2 cup boursin cheese
1 tablespoon butter
1 teaspoon fresh lemon juice

Heat a tablespoon of olive oil and saute the mushrooms, garlic, salt, pepper and herbs until mushrooms soften. Deglaze pan with wine, reduce for one minute, then add cream and the boursin cheese. Let mixture simmer until thickened, add butter and lemon juice,heat through. Serve with pasta or salmon steaks.

Tomato Cream Sauce

1/2 cup heavy cream
2 cups tomato sauce
2 tablespoons fresh, chopped basil or parsley
salt and pepper
dash of red pepper flakes, optional

Mix the cream with the tomato sauce and heat. Season with the fresh, chopped herb of choice, salt and pepper as needed, as well as the red pepper flakes if you are using them. Use to top your favorite pasta dish.

Tomato Vodka Cream Sauce

1/4 pound butter
1/2 teaspoon red pepper flakes
1/2 cup vodka
1 can Italian crushed tomatoes
3/4 cup Parmesan cheese
1/2 cup Romano cheese
1 cup heavy cream

Melt butter over high heat until bubbly. Add red pepper flakes. Rapidly add vodka. Simmer for 2 minutes. Simmer tomatoes with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for one minute. Serve over your favorite pasta.

Turmeric Cream Sauce

1/2 pint vegetable stock
2 tablespoons soy sauce
1/4 pint cream
1 teaspoon turmeric

Preheat a medium saucepan. Pour in the vegetable stock and soy sauce. Heat through. Add the cream and turmeric to the cooking broth. Boil for 3 to 4 minutes. Serve with steamed mussels.

Vanilla Cream Sauce

3 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract
4 egg yolks

Simmer cream in a sauce pot. Beat egg yolks and sugar to a cream and add 1 ladle of cream into egg mixing well. Repeat and add egg mixture into cream stirring constantly until mixture thickens. Serve it with apple pie, steamed pudding, rice pudding or cake, as well as with simple fresh berries and fruits.

Wasabi Cream Sauce

1 ounce butter, melted
4 ounces heavy cream
2 teaspoons lemon juice
4 tablespoons wasabi paste

Pour the butter into a small pan and set over a high heat. Stir in the cream, lemon juice and let it bubble for 2 minutes. Take it off the heat and set it aside for a minute or two. Mix in the wasabi paste. Taste it, you may like to add salt and pepper. Serve with salmon steaks.

Wine and Pepper Cream Sauce

2 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon brandy
1/2 cup dry white wine
1/2 cup chicken stock
2 teaspoons green peppercorns, coarsely crushed
3 tablespoons whipping cream
1 tablespoon fresh parsley, chopped
fresh parsley sprig, optional

Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired. Serve with steak, fish or pasta. Makes 3/4 cup.