All Purpose Cream Sauce Mix Recipes

GARLIC CREAM SAUCE

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

EASY LEMON CREAM SAUCE (MULTI PURPOSE)

Steps:

• In a sauce pan over medium-high heat combine the chicken stock (or base), minced garlic, lemon juice and heavy cream. Stir well and bring the mixture to a gentle boil.
• Reduce the heat to medium-low and simmer the sauce, until it thickens to your desired consistency. This may take 20 minutes when using stock because there us more liquid that needs to evaporate, less time when using chicken base.***
• After you are satisfied with the consistency of the creamy lemon infused sauce, taste it and season with salt and pepper as needed.

ALL-PURPOSE CREAM SAUCE MIX

Steps:

• In a storage container with tight-fitting lid, combine all ingredients; mix well.
• Seal tightly and store in a cool,dry place.
• Stir or shake before each use.
• Uses: Substitute for condensed cream soup: Combine 1 1/4 cups of water and 1/2 cup of the above sauce mix in a small saucepan; blend well.
• Cook over medium heat 6 to 8 minutes or until mixture boils, stirring constantly.
• Reduce heat; simmer 1 minute, stirring constantly.
• This equals 1 (10 3/4 oz) can of condensed cream soup.
• Substitute for a medium white sauce: Combine 1 cup water and 1/4 cup of sauce mix in small saucepan; blend well.
• Cook over medium heat 5 to 6 minutes or until mixture boils, stirring constantly.
• Reduce heat; simmer 1 minute, stirring constantly.
• How about sausage gravy?
• Use the medium white sauce and add crumbled,cooked and drained sausage.

ALL-PURPOSE GREEN SAUCE

Steps:

• Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
• Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
• Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.