Best Old Fashioned Cream Sauce Recipes

MONIKA MAGEE'S OLD-FASHIONED KOHLRABI WITH CREAM SAUCE

Steps:

• Peel the kohlrabi, slice into quarter-inch-thick slices, then cut the slices into matchsticks a quarter-inch broad. Set aside.
• Make the sauce. Melt the butter in a small, heavy saucepan, stir in the flour and cook over very low heat, stirring often, for 15 minutes.
• Add the milk in a thin stream, beating with a wire whisk. Raise the heat to low-medium, stir in the half-and-half and cook the sauce, stirring almost constantly, until it smoothly coats a spoon, about 10 minutes. Keep warm over very low heat, stirring from time to time.
• Put the kohlrabi in a basket steamer over boiling water and cook for 8 to 10 minutes, or until just tender. It should be firm to the bite but not Chinese-crisp.
• When the kohlrabi is almost done, beat the egg yolk in a heatproof bowl, beat in a bit of the warm sauce and then add the yolk mixture to the saucepan. Cook, stirring, until the sauce is very thick and hot, but do not let it boil.
• Season the sauce with salt to taste and just enough nutmeg to give a toasty flavor without being too assertive. Remove the basket from the steamer and toss the contents gently until the surfaces are completely dry, then combine the kohlrabi with the sauce and serve at once.

OLD FASHIONED FISH CAKES WITH SOUR CREAM SAUCE

Steps:

• Cook the shallots in butter with garlic and lemon rind for a few minutes.
• Mix the fish, breadcrumbs, herbs and shallot mixture together.
• Add the eggs, salt and pepper.
• Shape the patties.
• Heat oil in a pan and shallow-fry the fishcakes on a medium heat until they are golden brown on both sides.
• Serve warm with a sour cream sauce.
• To make the sour cream sauce: Mix together ingredients and refrigerate before serving.

OLD FASHIONED CREAM SAUCE

Steps:

• 1. Heat grease in medium saucepan over medium heat until hot. Sauté onion 2 minutes, stir in salt and pepper, thyme,celery salt, garlic powder and flour. Whisk in milk and broth then cream cheese chunks stir until cheese melts and mixture begins to bubble.
• 2. Stir in the 2 cups of whatever you are using , such as chicken or seafood or just asparagus, etc. If meat or seafood is used, stir in the thawed peas and carrots and cook until heated through and vegetables are tender. Remove from heat; stir in parsley. Serve over split country biscuits of thick toasted garlic toast or Texas toast.
• 3. good with scrambled eggs and bacon on biscuits too.