1,995 cream sauce recipes

Kale gratin with pancetta blanches hearty greens and folds them into a rich garlic cream sauce with crispy pancetta, then crowns with golden Parmesan breadcrumbs. A holiday-worthy alternative to creamed spinach.

Fettuccine tossed with smoked salmon, fresh spinach, capers, sun-dried tomatoes, and a light Parmesan cream sauce. A bright Italian pasta that balances richness with briny, herbal punch.

Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

Ham and potato bake in a sharp cheddar cream sauce with pimentos. A five-ingredient casserole that uses up leftover ham and cooked potatoes.

Tender beef meatballs smothered in a dill and paprika cream sauce, served over buttered egg noodles. Made entirely in the microwave in about 40 minutes.

Cravatta with asparagus spears wrapped in ham, spread with shallot-mustard cream sauce, and baked with Fontina and Parmesan until bubbly and golden.

Chicken a la king simmers leftover roast chicken with mushrooms and asparagus in a creamy stock-and-cream sauce, served over white rice. A comforting, retro way to use up Sunday's roast.

Poached salmon in champagne with a chilled dill, sour cream, and Dijon mustard sauce. An elegant dinner party dish that's surprisingly simple to pull off.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Pennsylvania Dutch chicken casserole layers egg noodles, shredded chicken, and a cheddar cream sauce with celery, peppers, and pimentos. Slivered almonds on top deliver a buttery toasted crunch.