What is
Creamy Sauce?

A rich and velvety sauce made from a base of cream, often enhanced with various seasonings and additional ingredients like cheese, garlic, or herbs. It is commonly used in pasta dishes, on meats, or as a dip.

Origins & History

Creamy sauces have origins in classical French cuisine, where the technique of emulsifying fats with liquids is a cornerstone. Variations of creamy sauces can be found in many cultures, influencing dishes from Italian to American comfort foods.

Taste & Texture

The taste of creamy sauce is typically rich, smooth, and often buttery, with a subtle balance of flavors that can range from savory to slightly tangy, depending on the additional ingredients used.

Ingredients

Heavy Cream

A thick cream that contains a high percentage of milk fat, typically 36% or more, it's the primary base for most creamy sauces.

Butter

Often used to sauté other ingredients or to enrich the sauce, providing a smooth texture and rich flavor.

Garlic

Commonly added for flavor, garlic enhances the taste profile of the sauce.

Parmesan Cheese

A hard, aged cheese that adds a salty, nutty flavor to the sauce.

Salt

Used to enhance the overall flavor of the sauce.

Pepper

Freshly ground black pepper often adds a subtle kick and depth to the sauce.

This item may contain the following allergens:

Lactose