Universal cream sauce

Adding a cream sauce to your meat and/or veggies is a great way to get some fats and it changes things up to keep them tasting great. Like a fat bomb that just makes a meal better. Gravies, cheese sauces, wine sauce…anything you want.

Universal cream sauce4cf6e-sauteed_chicken_in_mustard_cream_sauce_horiz


  • 2 Tbsp Butter (add more if you are making a bigger batch)
  • 1-1.5 Cups of Heavy Cream (add in 1/2 c increments)
  • 1-2 oz of Cream Cheese (softened)


  • Melt the butter in a saucepan or skillet
  • Add softened cream cheese to butter
  • Add 1/2 cup of cream and stir until it starts to thicken
  • Repeat until all cream is added
  • Add more or less cream or other liquid based on flavor, quantity and consistency.

*Optional add ins – Add seasoning at least, butter and cream isn’t that tasty.

  • Bacon grease with or in place of the butter
  • Salt & Pepper
  • White wine (best for veggies, chicken and fish)
  • Red wine (best for beef and veggies)
  • Parmesan – Fresh or grated
  • Cheddar
  • Worcestershire Sauce
  • Hot sauce/Sriracha
  • Spinach
  • Tomatoes – fresh, canned, or sun-dried
  • Chicken bouillon (I like the “better than bouillon” brand
  • Any other seasoning and herbs
  • Garlic
  • Cilantro
  • Parsley
  • Onions
  • Cajun Seasoning
  • Cayenne

I’m sure there are many, many more flavors, ingredients and seasoning I have missed.

Refrigerates well and reheats with a little stirring to recombine the ingredients.


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