Cream sauces are an excellent addition to any dish from appetizers to desserts.  This is a dish I teach at my couple’s cooking class.  Here are two (2) of my favorite couple’s cream dreams.


In a heavy saucepan, melt 1/2 cup unsalted butter.  Add 2 minced garlic clove, 2 cups heavy cream, 1/4 teaspoon white pepper, and 1/4 teaspoon chicken bouillon powder.  Stir everything all together.  Reduce heat and simmer add 1 (4oz.) package softened cubed cream cheese, stir until the cheese is melted.  Remove from heat and slowly whisk in 1 cup grated gruyere cheese and 1 cup grated parmesan cheese.  Add 1 teaspoon Italian seasoning, 1/2 teaspoon white pepper, 2 teaspoons granulated garlic, and 1/4 teaspoon chicken soup bouillon, mix well and taste.  Return to the stove once the cheese melts. Continue to simmer for another 5 minutes.  Top with 1/4 cup chopped fresh parsley.


In a heavy saucepan, add 5 garlic cloves, 1 cup of water, and 1/4 teaspoon liquid crawfish boil bring to a boil and cook for 10-minutes.  Remove the garlic cloves from the saucepan, mash with a fork, set aside.  Get out a heavy skillet, add 2 tablespoons salted butter and 1/2 tablespoon of extra virgin olive oil, 2 1/2 tablespoons self-rising flour, stir with a whisk until the flour is incorporated and smooth does not allow this mixture to brown. Add the garlic, continue to whisk.  Add 2 cups of heavy cream, 1/8 cup of the crab boil water, 1 1/2 teaspoon chicken bouillon powder, and 1 teaspoon white pepper. Continue to simmer for another 5 to 6 minutes or until the sauce is thickened, creamy and smooth, add salt, pepper, and granulated garlic to taste.

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