Here's a very quick sauce that's easy to make and delicious. It involves no roux or corn starch or cheese. It was originally devised as a sauce for Chicken Cordon Bleu when a lazy cook (me) had no desire to make a cheese sauce or a Hollandaise.
I'm sure someone has thought of this one before, and given it a name or two, but I'm unaware of what it's called. It sure tastes like the sauce Chili's used to put on their Caliente Catfish.

1/2 cup heavy cream
2 tsp chili sauce
1/2 tsp Dijon Mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper

Reduce sauce over medium heat, stirring constantly. Serve over chicken, asparagus, stuffed flounder, or something out of your own derision.

Log in or registerto write something here or to contact authors.