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Cream Sauces

Serves 10


  • 4 cloves (20g) roasted garlic, mashed
  • 1/2 cup (125ml) whisky
  • 3/4 cup (185ml) chicken stock
  • 1 tablespoon (20g) seeded mustard
  • 2 tablespoons chopped fresh parsley or chives
  • 1 cup Australian pure or thickened cream
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  1. Add roasted garlic to hot pan juices and warm through. Deglaze pan with whisky and stock and reduce by half.
  2. Add mustard, herbs and cream and simmer for 1-2 minutes.
  3. Ideal for red meats, over hot pasta or noodles

Tips / Handy Hints

VARIATIONS: 1. Tomato and Coriander: Replace whisky with chicken stock and add chopped tomatoes, a little tomato paste and fresh coriander or basil. Ideal for pasta, chicken and seafood. 2. Pesto Cream: Omit the garlic, mustard and parsley, subsitute stock for the whisky and add some freshly made pesto. Ideal for chicken, fish, pasta and gnocchi. 3. Lemongrass, Ginger and Chilli: Substitute 2 tablespoons (20g) grated ginger and 1-2 teaspoons sambal oelek for the garlic and white wine for the whisky. Ideal for hot noodles, fish. 4. Tapenade: Omit the garlic, add 1 tablespoon chopped anchovy fillets, 1 tablespoon olive tapenade, substitute stock for the whisky and add fresh herbs to taste. Ideal for game meats, red meats.


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