Basic White Wine Cream Sauce
A basic sauce which can be used as the basis for many other sauces with the addition of other flavours and ingredients
Ingredients
- 20 g Butter
- 1 Banana Shallot
- 1 Large Clove of Garlic
- 100 ml White Wine
- 100 ml Stock Chicken vegetable or fish depending what the finished sauce will be used for
- 200 ml Double Cream
Instructions
- Finely dice the shallot and garlic
- Melt the butter in a pan and add the shallots and garlic. cook gently until softened, about 5 minutes
- Add the white wine and turn up the heat. Bring to the boil and reduce to about ¼ of the original volume
- Add the stock and and reduce to about ¼ of the original volume
- Add the cream and bring to a simmer. Allow to simmer gently for about 5 minutes.
Notes
This sauce can be used as it is, but is extremely versatile and can be used as the basis of many other sauces.
For example, it can be used as a delicious sauce for chicken with the addition of Dijon mustard, fresh thyme and a squeeze of lemon juice.
It also makes an excellent base for many pasta sauces such as creamy garlicky mushrooms or chilli and lemon crab linguine - pretty much you are only limited by your imagination!