621 cream sauce recipes

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.

Smoked salmon wrapped around plump oysters, napped with a reduced wine-cream-tomato sauce, crowned with sauteed mushrooms and broiled Swiss cheese. French elegance in 40 minutes.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Note from Julia: The following directions are for a hand-beaten sauce. Exactly the same system is followed for an electric beater. Use the large bowl, and the moderately fast speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.

This tortellini salad is easily hearty enough to be your main dish. It comes together quickly with a cream cheese based sauce and ready made fresh tortellini.

Shredded chicken enchiladas in corn tortillas smothered with homemade tomatillo verde sauce, bubbly Monterey Jack, and cool sour cream. Make-ahead friendly and packed with green chile flavor. Feeds six.

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Louisiana alligator with boudin cream sauce: flour-dusted alligator medallions flash-sauteed and plated on cornmeal cakes under a bourbon-flamed boudin sausage cream sauce. Authentic Cajun fine dining.

Chicken tetrazzini: poached chicken and spaghetti baked in a creamy mushroom-sherry-sour cream sauce, topped with melted cheddar. The classic 1950s casserole, freezer-friendly for busy weeks.

Fish fillets in zucchini cream sauce: pan-fried white fish topped with a sautéed zucchini, buttermilk, and sour cream sauce, finished with melted cheese under the broiler. A 25-minute light dinner.

Bacon-wrapped chicken breasts slow cooked over dried beef in a creamy mushroom and sour cream sauce. A retro potluck classic that's still impossible to resist.

Grilled halibut steaks basted with seasoned butter and served with a chilled cucumber-sour cream sauce. Light, fresh, and ready in 30 minutes.

Easy baked pork chops in a wine and sour cream sauce.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.