Cream Sauces
Wow, it's been a while since anyone has posted! Here are a couple of sauce recipes I've been using for a while. They fit my definition of modular food since they can be used in so many different ways. Also, they are concepts rather than strict recipes, and thus many variations are possible. Part of why I'm listing them is to make sure I still have the recipes should the original sites disappear. The first one is a wine cream sauce, more or less based on the recipe I found here . The basic proportions are 1 part wine to 2 parts cream. I usually use leftover wine since it's no longer as nice for drinking. For cream, I use whatever is available, whether half-and-half, light table cream, heavy or whipping cream, etc. The proportions are not exact, of course, but it's a pretty good guideline. The leftover wine can be pretty much any kind of decent tasting white or rose wine or even leftover champagne. The quantity I make is dependent on how much leftover w