Chef’s Velvety Cream Sauce Base
A foolproof, restaurant-quality cream sauce base that’s rich, silky, and endlessly adaptable. Perfect for pasta, seafood, or roasted vegetables. Learn the chef-approved method for a sauce that never breaks, with pro tips for flavor layering.
Print
Pin
Servings: 4
Calories: 220kcal
Cost: 4
Equipment
- Medium saucepan (2-qt)
- Whisk
- Wooden Spoon
- Fine-mesh sieve (optional, for ultra-smooth texture)
- Measuring cups/spoons
Ingredients
- 2 tbsp 30g unsalted butter (or ghee for higher heat)
- 1 small shallot minced (about 2 tbsp)
- 1 clove garlic grated
- ¼ cup 60ml dry white wine or dry vermouth
- 1 cup 240ml heavy cream (or crème fraîche for tang)
- ¼ tsp nutmeg freshly grated
- ½ tsp Dijon mustard emulsifier; optional
- ¼ cup 25g Parmesan, finely grated
- Salt and white pepper to taste
Instructions
- Sweat aromatics: Melt butter over medium-low heat. Add shallot; sauté 3 minutes until soft. Add garlic; cook 30 seconds until fragrant.
- Deglaze: Pour in wine, scraping up browned bits. Simmer 2 minutes until reduced by half.
- Build sauce: Reduce heat to low. Slowly whisk in cream, then nutmeg and Dijon. Simmer 5 minutes, stirring often, until thickened to coat the back of a spoon.
- Finish: Off heat, stir in Parmesan. Season with salt and white pepper. Strain for silkier texture (optional).
Notes
Herb boost: Steep rosemary or thyme in warm cream for 10 minutes before using.
Umami punch: Add 1 tsp white miso paste with the butter.
Dairy-free: Swap cream for coconut milk and Parmesan for nutritional yeast.
Rescue tip: If sauce breaks, blend in 1 tbsp cold butter until smooth.
Storage: Keeps refrigerated 3 days. Reheat gently with a splash of milk.
Nutrition
Calories: 220kcal
