Simple White Wine Cream Sauce

prep

10 mins

cooking

45 mins

serves

8 people

Really easy and versatile, works great as a base for a lot of sauces

method

In a heavy saucepan chuck in your chopped shallots, garlic and thyme and fry off gently in a bit of olive oil until soft, then add your white wine, reduce this by half and pour in your cream, bring to a simmer and reduce by 1/3, then pass though a fine sieve and you're good to go, this will keep in the fridge for 3 days