Maple Cream Sauce

Maple Cream Sauce

A silky, buttery sauce that pairs maple sweetness with rich reduced cream.

Total 20 min Makes 16 oz Calories 150/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This sauce simmers heavy cream and real maple syrup with a touch of butter until lightly thickened and glossy. It drapes well over pancakes, waffles, bread pudding, roasted squash, or pork tenderloin, bridging sweet breakfast fare and savory dinner dishes alike.

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup pure maple syrup
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Method

  1. In a small bowl, whisk the cornstarch and cold water together until smooth; set this slurry aside.

  2. In a 6-quart saucepan, combine the heavy cream, maple syrup, butter, and salt over medium heat.

  3. Bring the mixture to a gentle simmer, stirring occasionally, then reduce heat to medium-low and simmer until slightly thickened.

  4. Whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce coats the back of a spoon.

  5. Remove from heat and stir in the vanilla extract.

  6. Let the sauce cool for 5 minutes to thicken further before serving warm.

Rate this recipe

★ 3.7 (1)

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    Maple Cream Sauce

    This sauce simmers heavy cream and real maple syrup with a touch of butter until lightly thickened and glossy. It drapes well over pancakes, waffles, bread pudding, roasted squash, or pork tenderloin, bridging sweet breakfast fare and savory dinner dishes alike.

    20 min 16 oz 150 cal

    Ingredients

    • 1 1/2 cups heavy cream
    • 1/2 cup pure maple syrup
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon fine sea salt
    • 1 tablespoon cornstarch
    • 1 tablespoon cold water

    Method

    1. 1

      In a small bowl, whisk the cornstarch and cold water together until smooth; set this slurry aside.

    2. 2

      In a 6-quart saucepan, combine the heavy cream, maple syrup, butter, and salt over medium heat.

    3. 3

      Bring the mixture to a gentle simmer, stirring occasionally, then reduce heat to medium-low and simmer until slightly thickened.

    4. 4

      Whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce coats the back of a spoon.

    5. 5

      Remove from heat and stir in the vanilla extract.

    6. 6

      Let the sauce cool for 5 minutes to thicken further before serving warm.