So I happen to be a big fan of rich cream sauces for pasta. I've been experimenting for the last few weeks, and while I can make an okay sauce it just never gets as rich and as thick as what I have at restaurants. Can anyone please take a look at what I generally do and give me some suggestions? I'd prefer to avoid adding cheese to it because I try not to eat cheese.
I usually start by cooking chopped shallots in EVOO until they start to soften. I then use my garlic press on a couple of cloves of garlic and add that to the mix. After that cooks a little (with some sea salt and black pepper), I add a splash of white wine and let the alcohol cook out. Then I add whipping cream. I sometimes put a little corn starch in the mix to try to thicken it up some, but it doesn't seem to help very much. And of course I often add other ingredients for flavor, like chopped capers or dried tarragon.
In the end, it tastes so-so but is definitely not restaurant-quality. It is too soupy and not rich enough. Any suggestions are appreciated!!
I usually start by cooking chopped shallots in EVOO until they start to soften. I then use my garlic press on a couple of cloves of garlic and add that to the mix. After that cooks a little (with some sea salt and black pepper), I add a splash of white wine and let the alcohol cook out. Then I add whipping cream. I sometimes put a little corn starch in the mix to try to thicken it up some, but it doesn't seem to help very much. And of course I often add other ingredients for flavor, like chopped capers or dried tarragon.
In the end, it tastes so-so but is definitely not restaurant-quality. It is too soupy and not rich enough. Any suggestions are appreciated!!