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.