Caviar Cream Sauce Recipes

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CAVIAR DIP



Caviar Dip image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 1 pint

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
  • Serve with chips, toasts, or crackers.

CRACKED CRAB WITH CAVIAR DIPPING SAUCE



Cracked Crab with Caviar Dipping Sauce image

Categories     Dairy     Shellfish     Picnic     Mayonnaise     Lemon     Crab     Winter     Engagement Party     Party     Sour Cream     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

1/2 cup sour cream
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
Hot pepper sauce
2 ounces imported black caviar
2 cooked whole Dungeness crabs, legs and body separated, cracked
Toasted sourdough bread

Steps:

  • Whisk first 3 ingredients in medium bowl. Season to taste with hot pepper sauce. Fold in black caviar. Divide sauce between 2 ramekins. Serve crabs with dipping sauce and toast.

GARLIC CREAM SAUCE



Garlic Cream Sauce image

This rich, easy garlic cream sauce recipe is requested at every family occasion I attend. Don't be afraid to alter the recipe with more or less garlic to suit your taste. -Joy McQuaid, Darlington, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
4 garlic cloves, minced
4 ounces cream cheese, cubed
1 cup heavy whipping cream
1 cup shredded Parmesan cheese
1/4 teaspoon pepper
Hot cooked fettuccine
Minced fresh parsley, optional

Steps:

  • In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

Nutrition Facts : Calories 329 calories, Fat 32g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 358mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

CAVIAR CREAM SAUCE



Caviar Cream Sauce image

Make and share this Caviar Cream Sauce recipe from Food.com.

Provided by Elly in Canada

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 6

3/4 cup sour cream
1/4 cup heavy cream
2 tablespoons red caviar, small size
1 tablespoon fresh chives, chopped
1/2 teaspoon lemon rind, fresh grated
1/4 teaspoon black pepper, freshly grated

Steps:

  • In a small mixing bowl, combine all ingredients.
  • Stir gently, chill until ready to serve.
  • Just before serving, spoon into serving bowl and garnish with some caviar and slivers of lemon rind.

Nutrition Facts : Calories 657.8, Fat 63.9, SaturatedFat 37.5, Cholesterol 345.6, Sodium 594.4, Carbohydrate 10.9, Fiber 0.3, Sugar 0.4, Protein 14.7

CHRISTMAS CAVIAR SAUCE



Christmas Caviar Sauce image

Serve this caviar sauce from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook with his fantastic Corn Cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Yield Makes 2 cups

Number Of Ingredients 11

2 cups sour cream
1/4 cup fresh lemon juice
2 tablespoons minced shallots
1 tablespoon fresh chopped chives
1 tablespoon finely chopped fresh flat-leaf parsley, leaves
1 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons wasabi-injected roe (optional)
1 tablespoon caviar
1 tablespoon salmon roe

Steps:

  • In a medium bowl, mix together sour cream, lemon juice, shallots, chives, parsley, salt, and both peppers. Gently fold in wasabi-injected roe, if using, caviar, and salmon roe. Can be made ahead and refrigerated, covered, for up to 1 day.

EMERIL'S CAVIAR SAUCE



Emeril's Caviar Sauce image

Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 11

2 cups sour cream
1/4 cup fresh lemon juice
2 tablespoons minced shallots
1 tablespoon snipped fresh chives
1 tablespoon finely chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly ground black pepper
2 tablespoons wasabi-injected roe (optional)
1 tablespoon caviar
1 tablespoon salmon roe

Steps:

  • Combine all of the ingredients, except the roe, caviar, and salmon roe, in a mixing bowl and whisk to blend well. Gently fold in the roe, caviar, and salmon roe. Use immediately or store for up to 1 day in the refrigerator.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS



Caviar Sour Cream Dip With Potato Chips image

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.

Provided by Melissa Clark

Categories     dips and spreads, finger foods, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 cup sour cream
1 1/2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
1/4 teaspoon ground white pepper
Kosher salt, to taste
About 2 ounces salmon roe or other caviar, for garnish
Potato chips, for serving
Celery sticks, for serving

Steps:

  • In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
  • Spoon caviar on top and serve with potato chips and celery sticks.

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON



Swedish Sour Cream and Caviar Sauce for Salmon image

The absolute best sauce to serve with grilled salmon, steamed artichokes, and boiled new potatoes in the summertime. Lumpfish caviar can be found in gourmet food stores or cheaper at IKEA. Wonderful with salmon, it's also great with other more mild fish dishes.

Provided by Myleen Sagrado Sjödin

Categories     Creamy Pasta Sauce

Time 10m

Yield 8

Number Of Ingredients 6

1 cup sour cream
1 (8 ounce) container creme fraiche
½ cup mayonnaise
4 tablespoons chopped fresh dill
1 pinch white pepper
3 ½ ounces red lumpfish caviar

Steps:

  • In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 3.4 g, Cholesterol 130.8 mg, Fat 30.2 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 12.9 g, Sodium 290.5 mg, Sugar 1.2 g

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON



Swedish Sour Cream and Caviar Sauce for Salmon image

The absolute best sauce to serve with grilled salmon, steamed artichokes, and boiled new potatoes in the summertime. Lumpfish caviar can be found in gourmet food stores or cheaper at IKEA. Wonderful with salmon, it's also great with other more mild fish dishes.

Provided by Myleen Sagrado Sjödin

Categories     Creamy Pasta Sauce

Time 10m

Yield 8

Number Of Ingredients 6

1 cup sour cream
1 (8 ounce) container creme fraiche
½ cup mayonnaise
4 tablespoons chopped fresh dill
1 pinch white pepper
3 ½ ounces red lumpfish caviar

Steps:

  • In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 3.4 g, Cholesterol 130.8 mg, Fat 30.2 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 12.9 g, Sodium 290.5 mg, Sugar 1.2 g

SPAGHETTI WITH CAVIAR AND CREAM



Spaghetti with Caviar and Cream image

This is an extremely rich and wonderful first course, and definitely something to splurge on on a special occasion. I would probably follow with a piece of beef or pork tenderloin, simply done, and a large green salad. Fruit Salad for dessert.

Provided by evelynathens

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb spaghetti
6 tablespoons butter
6 shallots, finely chopped
2 cups cream
1/4 cup vodka
1/4 cup snipped fresh chives
2 ounces sevruga black caviar or 2 ounces golden whitefish black caviar

Steps:

  • Cook spaghetti until al dente; drain.
  • Toss with 2 tblsps butter.
  • Melt remaining 4 tblsps butter in large skillet over medium heat.
  • Add shallots and stir 3 minutes.
  • Add cream and vodka and bring to boil.
  • Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
  • Add spaghetti and toss until heated through.
  • Season.
  • Divide among plates; sprinkle with chives and top with caviar.
  • Serve immediately.

Nutrition Facts : Calories 803.5, Fat 57.7, SaturatedFat 34.8, Cholesterol 261.8, Sodium 382.6, Carbohydrate 51.9, Fiber 1.9, Sugar 1.2, Protein 14.5

SEARED SCALLOPS WITH LEEKS AND CAVIAR SAUCE



Seared Scallops with Leeks and Caviar Sauce image

Categories     Herb     Shellfish     Scallop     Leek     Spring     Winter     Party     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

3 tablespoons butter
2 large leeks (white and pale green parts only), chopped
1 cup brut Champagne
3/4 cup whipping cream
20 sea scallops
3 tablespoons caviar
2 teaspoons chopped fresh tarragon

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks and sauté until tender but not brown, about 20 minutes. Add Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes. Transfer leek mixture to strainer set over bowl. Press on leeks to extract as much liquid as possible. Transfer leeks to small bowl. Season to taste with salt and pepper. Return liquid to same skillet. Add cream and boil until reduced to 3/4 cup, about 4 minutes. Transfer sauce to bowl; cool 1 hour.
  • Melt 1 tablespoon butter in large nonstick skillet over medium heat. Season scallops with salt and pepper. Working in batches, add scallops to skillet and sauté until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
  • Spoon leeks in 5 small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce. Spoon sauce into center of each plate.

SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR



Scallops With Saffron Lobster Sauce and Caviar image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

3 cups dry white wine
1 2-pound lobster
2 1/2 teaspoons cold, unsalted butter
2 shallots, peeled and minced
1 cup sparkling wine
1 pound large sea scallops
1/4 teaspoon saffron threads
3 tablespoons golden caviar
8 cups cleaned and stemmed spinach leaves

Steps:

  • In a large pot, bring the white wine to a boil over high heat. Add the lobster, cover, reduce heat and steam for 10 minutes. Remove the lobster and set aside. Reserve the broth.
  • When the lobster is cool, remove the meat from the claws and tail and set aside. Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks. Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour. Strain and set aside.
  • Melt 1 teaspoon of the butter in a clean saucepan. Add the shallots, and saute until softened, about 30 seconds. Add the lobster broth and the sparkling wine, and bring to a slow simmer. Add the scallops, and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
  • Place 2 cups of the poaching liquid in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 15 minutes. Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes. Cut the remaining 1 1/2 teaspoons butter into small pieces. Remove the sauce from the heat, and gradually whisk in the butter. Carefully stir in the caviar to avoid breaking the eggs.
  • Cut the lobster meat into bite-size chunks. Steam the spinach just until wilted, and divide among 4 plates. Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster. Serve immediately.

Nutrition Facts : @context http, Calories 526, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 5 grams, TransFat 0 grams

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