3 Simple and Delicious Cream Sauces

There are very few things that are as versatile as a good cream sauce…and every good cream sauce starts with these two things:  Cream and Butter.  I know, I know…it’s so unhealthy!  After you start eating however, I doubt that will be much of a concern.  Just don’t eat the leftovers for breakfast and you should be fine ; )

A few days ago I posted a recipe for a sun-dried tomato cream sauce with shrimp and crushed red pepper flakes….so good.  If you’re interested in that one check out my recent post.

Let’s start with just a basic:

Alfredo Cream Sauce


  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 clove garlic, crushed
  • 1 1/2 cups Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp salt
  • freshly ground black pepper to taste


  1. Melt butter in a heavy saucepan over medium low heat.
  2. Add cream and simmer for 3-5 minutes
  3. Add garlic, parmesan cheese and whisk.
  4. Stir in parsley, salt and pepper.

Now let’s jazz it up and try out some variations…this one courtesy of sir Tyler Florence.

Mushroom Cream Sauce


  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely minced
  • 5 sage leaves, chopped
  • Salt and pepper, to taste
  • 6 ounces Portobello mushrooms, sliced
  • 1 cup heavy cream
  • 1/2 leek, roughly chopped

Following the picture link above for instructions!

Tomato Cream Sauce


  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
  • Salt And Pepper, to taste
  • Dash Of Sugar (more To Taste)
  • 1 cup Heavy Cream
  • Grated Parmesan Or Romano Cheese, To Taste
  • Fresh Basil, Chopped
  • 1-1/2 pound Fettuccine

Following the picture link above for instructions!

Throw some protein and pasta into any of these sauces, serve with crusty bread and a side salad and you’ve got an amazing meal.

Enjoy! xoxo

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