What is a common dairy product used as a base for many sauces and soups?

Cream is a common dairy product utilized as a base for many sauces and soups due to its rich texture and ability to enhance flavors. It contributes a luscious mouthfeel and can help to balance acidity and deepen the overall taste profile of the dish. Cream is often employed in classic sauces like sauces béchamel or Alfredo, where it provides a velvety consistency that coats other ingredients beautifully.

While butter and milk are also important in culinary applications, they serve different roles. Butter is primarily used for its flavor, richness, and as a cooking fat, while milk, although versatile, tends to create thinner bases that may not provide the same level of creaminess as cream. Sour cream, on the other hand, adds tanginess and acidity but is not typically used as a primary base for sauces and soups in the same way cream is.