1,939 cream sauce recipes

Plump shrimp and 8 cloves of boiled-then-sauteed garlic in a thick Parmesan cream sauce over linguine. The garlic gets boiled first to turn it mellow and sweet, then sauteed for nutty depth. Ready in 30 minutes.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Very yummy ice cream, you can use the low-fat or non-fat ice cream, then don't worry about too many calories.

Peanut Butter Ice Cream Pie with Hot Fudge Sauce recipe

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

A quick and easy flavorful cream sauce studded with bits of sausage, peas that's perfect for your favorite pasta.

Sweet potato pie with bourbon cream sauce: a spiced, custardy sweet potato filling in a flaky shell, scattered with pecans and crowned with a boozy bourbon cream. The microwave does the baking, so it's table-ready in under 30 minutes.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Sauteed turkey with tequila cream sauce sears turkey cutlet strips, then builds a reduced gold tequila and creme fraiche sauce with shiitakes and shallots over spaetzle. Mexican-German fusion main.

Frozen pumpkin ice cream pie marbled with homemade rum-caramel sauce on a graham cracker crust. A no-bake autumn dessert that serves at least 8 and lives in the freezer until needed.

Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.

Salmon mousse with capers and whipped cream set in a fish mold, served with sour cream dill sauce. An elegant no-cook appetizer for parties and holiday entertaining.

Irish pan-fried trout in a buttery almond, honey, and cream sauce brightened with lemon. A rustic Celtic classic with rich nutty depth over flaky river fish.

Frozen pumpkin ice cream pie in a gingersnap crust with cinnamon-spiked vanilla ice cream and pumpkin whipped cream, finished with warm caramel pecan sauce poured over each slice.