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.

Ingredients:

• 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)

Instructions:

• 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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