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Preparing Cream Sauces - Roux And You

Preparing Cream Sauces - Roux And You

Cream Sauce Variations

The heading "cream sauce" is somewhat misleading as often times there is very little or no cream in what is considered a basic cream sauce. Most cream sauces start with a base of butter and flour (called a roux) which is combined with warmed milk and sometimes, although substantially less often, cream. A few other variations include cream sauces which are made from cream that has been reduced until thickened and then combined with other ingredients, those in which the cream is steeped with different aromatic flavorings, those which use sour cream instead of regular heavy cream, and those which use cream as the final addition to, rather than the foundation of a sauce. In the following recipes you will find a couple of variations on cream sauces.

About the Author

After receiving degrees from the University of Wisconsin and the Culinary Institute of America, Andrea Rappaport moved into a full-time career in the restaurant business. For over 12 years, she worked in various culinary jobs, including as a cook for Wolfgang Puck at Spago, and ultimately as the executive chef and partner of the highly revered San Francisco restaurant Zinzino. For the past seven years, Andrea has worked as the private chef for one family in the San Francisco area, and continues to expand her culinary portfolio by catering, teaching, and consulting.

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