Butter and Cream

Kim Daniels

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A well-made butter sauce has an exquisite flavor tension between acid and butter. The sauce tastes at once bright and mellow, tangy and rich. It’s a dynamic and compelling combination. In other words, I often find myself eating a spoonful directly from the saucepan. I also like the process of making this sauce. It is a beautiful thing to watch as hunks of cold butter relax into a creamy, satiny liquid. Indeed, it makes you feel like a genius cook.
A tiny but perfect filet mignon draped with a porcini cream sauce, tender egg pappardelle cloaked in a lemony Parmesan sauce tossed with spring vegetables, or slices of grilled pork tenderloin drizzled with a bracing mustardy cream sauce these are all dishes we love to eat from time to time, even in today’s olive oil cuisine. And although it is true that all cream sauces carry a generous amount of fat and calories, a well-made sauce enhanced with sweet cream or nutty-tangy crème fraîche is worth the splurge.
These recipes are well equipped with ingredients and directions that can easily be followed.
Enjoy the app.

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