1,994 cream sauce recipes

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

Pasta with sun-dried tomato cream sauce, butter, nutmeg and a Parmesan-egg-yolk finish. Rich, restaurant-style pasta in 30 minutes for any noodle shape.

Pan-seared filet mignon with a Dijon mustard cream sauce, mushrooms, shallots, and vodka. A quick, restaurant-quality steak dinner with a rich, sharp pan sauce.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

Lite cheesecake with raspberry sauce uses nonfat cream cheese and 2% cottage cheese for a silky, tangy slice without the guilt. Topped with bright homemade raspberry sauce.

Pan-seared salmon fillets finished in a silky sherry-Madeira cream sauce with garlic, shallots, roasted red peppers, and mushrooms. Restaurant-plate elegance at home.

Oysters Bienville, the classic New Orleans baked oyster dish with a rich shrimp and mushroom cream sauce, topped with parmesan and breadcrumbs. Old-school Creole indulgence.

Heavenly sauce folds egg yolks and powdered sugar into whipped cream with dried figs, toasted almonds, and crystallized ginger. A no-cook dessert topping for ice cream or cake.

Creamy bacon and pea pasta: crispy bacon, garlic, and sweet peas tossed with pasta in a silky Parmesan cream sauce. A 30-minute, nonna-style weeknight comfort bowl.

Sauteed prawns with crispy fried leeks on a rich prawn-carrot cream sauce built from the shells and heads. A restaurant-caliber seafood dish that uses every part of the prawn.

Seared monkfish tournedos paired with lobster meat in a Cognac cream sauce finished with homemade lobster butter. A show-stopping French seafood dish worthy of a fine dining experience at home.

Seafood crepes stuff thin pancakes with poached monkfish, scallops, and shrimp bound in a garlic-infused Gruyère cream sauce, then bake until bubbling. A French bistro starter or light luncheon dish that punches well above its ingredient list.

Tortellini with cream sauce made from just butter, heavy cream, and freshly grated Parmesan. A five-ingredient Italian pasta dish ready in 25 minutes with a rich, velvety coating.

Rich bourbon dessert sauce made with butter, egg yolks, cream, and a half cup of bourbon whiskey cooked over a double boiler. Pour over bread pudding, ice cream, or pound cake.

Crispy pan-fried catfish with a silky fermented black bean cream sauce made with sherry, ginger, and garlic. A refined fusion dish that bridges Southern fried fish and Chinese flavors.

Ham and vegetable linguine with asparagus, mushrooms, zucchini, and peas in a Parmesan cream sauce. A loaded one-skillet pasta dinner ready in 30 minutes.