French Cream Sauce Recipes

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STEAK DIANE RECIPE



Steak Diane Recipe image

TRADITIONAL FRENCH RECIPE: Steak Diane recipe does not appear in the classics of French cuisine, and was probably invented in mid-20th century in New York as part of the fad for tableside-flambéed dishes, by a french immigrant, yet regarded as Traditional French.

Provided by Uncut Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 16

4 Filet Mignon Steaks
1.5 cups Beef Stock
1.5 cups Mushrooms
1 Shallot
0.25 cup Brandy
0.25 cup Heavy Cream
2 tablespoons Butter
2 tablespoons Canola Oil
1 tablespoon Dijon Mustard
1 tbsp Worcestershire Sauce
2 Cloves Garlic
1 tablespoon Chives
0.5 teaspoon Tabasco Sauce
1 tablespoon Parsley
Kosher Salt
Freshly Ground Black Pepper

Steps:

  • 01 - Using a small pot, cook the Stock for 10 minutes over medium-high heat. 02 - While you are waiting for the Stock to cook, mince Garlic, Shallot, Chives and Parsley. 03 - In the meanwhile, using another large frying pan, combine Butter, Garlic and Shallots, and cook for about 2 minutes, or until soft. 04 - Then, add the Mushrooms ad cook for another 2 mintues, or until they turn brown. 05 - Pour in the Brandy, and light with live fire to flambée until the flame dies down. Set aside. 06 - Heat the Oil in a large skillet over medium-high heat. 07 - Season the Steaks with Salt and Black Pepper and add to skillet. Cook for about 5 minutes, or until browned on both sides. 08 - Turn the heat off and set aside. 09 - Stir Stock, Cream, Dijon Mustard, Worcestershire Sauce and Tabasco Sauce into the pan and mix until well combined. 10 - Add Steaks, fresh Parsley, Chives, and cook for 5 minutes, or until the Sauce has thickened. 11 - Transfer the Steaks to serving plates and top with Sauce. 12 - Sprinkle some fresh Parsley and Chives. Serve.

Nutrition Facts : ServingSize 1 portion, Calories 470 cal, Fat 32 g

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)



Beurre Blanc (Classic French Butter Sauce) image

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 20m

Yield About one cup

Number Of Ingredients 7

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

  • Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
  • Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams

BAKED FISH WITH LEMON CREAM SAUCE (ONE BAKING DISH!)



Baked Fish with Lemon Cream Sauce (One Baking Dish!) image

Recipe video above. A fantastic quick-fix dinner - baked fish in a lemon cream sauce, all made in ONE PAN! Don't let the short ingredient list fool you, this tastes so good! The key to the tasty sauce is the fish juices that leeches out while baking and is essentially the broth for the sauce!

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 15m

Number Of Ingredients 9

4 x 150- 180g / 5 - 6 oz fish fillets (, about 1.5cm / 1/2" thick, skinless and boneless (Note 1))
50g / 4 tbsp unsalted butter
1/4 cup cream, heavy / thickened ((See Note 2 for sub options))
1 - 2 garlic cloves (, minced)
1 tbsp Dijon mustard
1 1/2 tbsp lemon juice
Salt & pepper
1 1/2 tbsp eschallots (French onion) (, finely chopped (Note 3))
Fresh parsley and lemon slices (, to serve)

Steps:

  • Preheat oven to 200°C / 390°F (all oven types).
  • Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
  • Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
  • Sprinkle fish with shallots, then pour over sauce.
  • Bake for 10 - 12 minutes, or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over sauce, and garnish with parsley and lemon wedges if using.

Nutrition Facts : ServingSize 213 g, Calories 282 kcal, Carbohydrate 1 g, Protein 34.1 g, Fat 16.1 g, SaturatedFat 9.8 g, Cholesterol 128 mg, Sodium 194 mg

CLASSIC FRENCH MUSSELS



Classic French Mussels image

Provided by George Duran

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.

Provided by Beeta @ Mon Petit Four

Categories     Main Course

Time 1h

Number Of Ingredients 12

6 pieces of chicken, skin-on bone-in (any type of cut)
2 strips bacon, roughly chopped
1 onion, diced
4 cloves of garlic, sliced
1 carrot, sliced
1/2 a bottle white wine
3/4 cup heavy cream, (180 ml)
salt
pepper
parsley, for garnish
2 tbsp olive oil, (30 ml)
French bread, to serve with

Steps:

  • Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
  • To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
  • Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
  • Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
  • Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
  • Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
  • Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.

Nutrition Facts : Calories 570 calories, ServingSize 6 Servings

EASY CREAM SAUCE



Easy Cream Sauce image

This easy cream sauce is made with butter, flour, milk, and cream. Add Parmesan cheese, fresh herbs, white wine, or seasonings for more flavor.

Provided by Diana Rattray

Categories     Dinner     Sauces

Time 25m

Number Of Ingredients 8

1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons ​all-purpose flour
1/3 cup heavy cream
Optional: 1/4 cup dry white wine
1 pinch kosher salt, or to taste
1 pinch white pepper or black pepper, or to taste
Optional: 1 pinch freshly grated nutmeg

Steps:

  • Gather the ingredients.
  • Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge. Keep warm.
  • Melt the butter in a separate saucepan over medium-low heat.
  • Add the flour and stir until the mixture is well blended to make a roux . Continue cooking, stirring, for 2 minutes. Make sure it does not turn brown.
  • Gradually stir the hot milk into the flour and butter mixture. Cook over medium heat, stirring constantly, until the sauce begins to boil and thickens. Simmer, frequently stirring, over very low heat for 5 minutes.
  • Stir in the cream and wine, if using. Season with salt and pepper and add a little nutmeg if desired. Serve immediately and enjoy.

Nutrition Facts : Calories 85 kcal, Carbohydrate 3 g, Cholesterol 22 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 26 mg, Sugar 2 g, Fat 7 g, ServingSize Makes 1 1/2 cups (8 servings), UnsaturatedFat 0 g

FRENCH CREAM SAUCE



French Cream Sauce image

I have some recipes for sauces my girlfriend gave me about 25 years ago. They are delicious on chicken and they are so fast to make. I had asked her at the time for some sauces for chicken and she gave me a bunch of them. I haven't made them in a bit but I remember them being delicious. Just putting them here so I don't lose them. Great as a dipping or drizzled over or even basting ...your choice

Provided by FrenchBunny

Categories     Sauces

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 tablespoons cognac
1/2 cup table cream or 1/2 cup half-and-half
3/4 teaspoon tarragon
1 pinch salt

Steps:

  • Combine all ingredients in small saucepan and boil, stirring frequently until slightly thickened.

Nutrition Facts : Calories 119, Fat 11.6, SaturatedFat 7.2, Cholesterol 39.6, Sodium 101.9, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 1.8

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