602 cream sauce recipes

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Baked sole fillets smothered in a rich mushroom-shallot cream sauce and topped with grated Parmesan. Just 10 minutes of prep for an elegant weeknight fish dinner.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Pan-seared filet mignon on butter-fried bread rounds with a mushroom cream sauce and Scotch whisky pan sauce. A luxurious steakhouse dinner with classic French presentation.

Chicken breast cubes and mushrooms in a creamy Madeira wine and sour cream sauce, spooned over herbed biscuits. An elegant skillet dinner ready in 40 minutes.

Rib roast of beef crusted with hot English mustard, roasted to medium-rare, and served with whipped horseradish cream sauce folded with toasted walnuts.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Pan-sauteed chicken breasts with a quick raspberry vinegar cream sauce, green onions, and unsalted butter. An elegant 30-minute dinner with a tangy, silky pan sauce.

Thin salmon escalopes grilled in barely a minute and served in a frothy champagne and chive cream sauce. An elegant, restaurant-style dish that cooks fast yet looks dinner-party special.

French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that's worth every minute.

Beef tenderloin with morels and tarragon-Marsala sauce pan-sears filets and finishes them in a cream sauce built on earthy morels, sweet Marsala, and anise-tinged tarragon. Restaurant-plate dinner without the prix fixe.

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

Hamburg-style fish salad with poached white fish, hard-cooked eggs, dill pickles, and capers in a tangy mustard-mayonnaise-sour cream sauce. A classic North German cold lunch.

Chicken a la king simmers leftover roast chicken with mushrooms and asparagus in a creamy stock-and-cream sauce, served over white rice. A comforting, retro way to use up Sunday's roast.