Sauces

Add ½ cup butter and 1 ½ cups heavy whipping cream to a large skillet. Simmer over low heat for 2 minutes. Whisk in 2 tsp minced garlic, ½ tsp Italian seasoning, ½ tsp salt and ¼ tsp pepper for one minute. Whisk in 2 cups freshly grated parmesan cheese until melted. Serve immediately.

Combine ½ cup crème fraiche, 2 tbsp sour cream, 3 tsp minced garlic, 2 tsp lemon juice, ¾ tsp salt, 1/8 tsp black pepper and 1/3 cup fresh minced mint leaves in a mason jar. Mix with an immersion blender. Chill in the refrigerator for at least 2 hours; will keep in the fridge for up to 3 days.

In a small saucepan, heat 6 tbsp butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about 8 minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together ¾ cup marshmallow crème and ¼ cup sour cream, then stir in brown butter and salt to taste. Serve with sweet potato fries or chips.

Melt 3 tbsp butter in a sauce pan. Whisk in 3 tbsp flour. It will look like the consistency of wet sand. Slowly add 1 cup milk, and whisk to incorporate until smooth. Add salt and pepper to taste. Serve piping hot.