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The Cream Sauce Formula (Never Curdles, Never Splits)

A simple, reliable cream sauce formula that never splits or turns grainy. Once you understand how heat, fat, and timing work together, you can build dozens of sauces from this one method.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Condiment, Sauce
Cuisine: American, Classic
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup heavy cream (36-40% fat)
  • 2 tbsp unsalted butter
  • 1/2 small shallot
  • 1 small garlic clove
  • pinch salt
  • pinch white pepper
  • pinch grated nutmeg
  • 1 tsp lemon juice

Equipment

  • 1 Saucepot
  • 1 Whisk
  • 1 Mesh Strainer
  • 1 Measuring Cup

Method
 

  1. Heat a saucepan over medium-low heat. Add the butter and allow it to melt gently.
  2. Pour in the cream and bring to a gentle simmer. Do not boil.
  3. Add the shallot, studded with a clove, and cook gently to infuse flavor.
  4. Smash the garlic clove and add to the sauce. We will strain at the end, so it doesn't need to chopped finely.
  5. Let the sauce reduce, stirring occasionally, until it thickens enough to coat the back of a spoon. Be patient. This will take approximately 10 minutes.
  6. Season with salt, whitepepper, and a pinch of nutmeg.
  7. Remove from heat before adding a small splash or about 1 tsp. of lemon juice.
  8. Use a mesh strainer to remove shallot and garlic pieces.
  9. Pour over vegtables or protiens. Enjoy.

Video

Notes

Common Mistakes
  • High heat: causes the sauce to split or turn oily
  • Boiling the cream: leads to grainy texture
  • Adding acid too early: can curdle the sauce
If your sauce starts to separate, remove it from the heat immediately. Add a small splash of cold cream and whisk gently until it comes back together.