Recipe Post – A Simple and Light Cream Sauce

One of the recipes I use often with our “once a month” shopping, is this light cream sauce. I use this for so many of my meals. I make it as the sauces for Beef Stroganoff, Chicken and Rice, Mac and Cheese or Alfredo Pasta, Scalloped Potatoes, Chicken Devan Casserole and even as a gravy at times. It requires few ingredients and many that are always on hand for us. I can not find the original version but here is my take on it…

What you will need:
– 2-3 Cloves of chopped garlic
– 2 Tablespoons of Olive Oil or Butter
– 1 Tablespoon of Corn Starch
– 3/4 Cup of Water (or Chicken Stock)
– 3/4 Grated Parmesan Cheese
– 3/4 Cup Greek Yoghurt
– A Dash of Nutmeg
– A Dash of Cayenne Pepper
– Salt and Pepper to Taste



Here is how you make it:
Begin by warming the Olive Oil in a Sauté Pan on low heat and then add the chopped garlic. Once the garlic has cooked for five minutes add the cornstarch. Keeping the heat on low – start whisking the cornstarch into the garlic/oil and then slowly add the water. Continue to whisk while this bubbles. When the mixture has thickened into a sauce pour in the Parmesan and whisk. The cheese will melt and this is when you will add the Greek yogurt. Whisk all of these ingredients until incorporated. If the sauce has thickened too much you can add water, chicken stock or even milk to thin it out a bit. Finish the sauce off with the nutmeg, cayenne and salt/pepper. Like I said I substitute this for many of the sauces used in the dishes mentioned above! I hope you try this out and let me know what you think! Thanks for stopping by!

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