Simple White Wine Cream Sauce
Really easy and versatile, works great as a base for a lot of sauces
5 - 10minutes
30 - 45minutes
- 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
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