Dave’s Famous Cream Sauce

1/2 cup heavy cream

1/2 cup crème fraiche or sour cream

1/2 cup prepared horseradish

2 tablespoons chives

1 tablespoon freshly squeezed lemon juice

Kosher salt and freshly ground pepper, to taste

In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.

Fold in crème fraiche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.

 

Blue Cheese & Onion Cream Sauce

Kosher salt and freshly ground black pepper

1 stick softened butter

1 large yellow onion, sliced

1 cup heavy cream

3 to 4 tablespoons Worcestershire sauce

3/4 cup crumbled blue cheese

Melt a 1/2 stick of butter in a large skillet over medium-high heat, and then sauté the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.

 

Roquefort Chive Sauce

1 1/2 cups heavy cream

2 ounces French Roquefort cheese, crumbled and rind removed.

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh chives

Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.

 

Whiskey Butter

1 cup unsalted butter, softened

2 shallots, minced soaked in whiskey

3 teaspoons minced parsley

1/2 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

3 teaspoons whiskey

Kosher salt and fresh-ground pepper, to taste

Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel’s, salt, and pepper. Mix well. Drop butter onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.