Creamy Parmesan Sauce

By Joelene

Ingredients

• 1/2 cup diced shallots
• 1 1/2 teaspoons canola oil
• 1/2 cup white wine
• 1/4 cup plus 2 tablespoons heavy cream
• 3 cups béchamel sauce (see recipe)
• 1 cup Parmesan cheese
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 1/2 tablespoons non-fat sour cream

Preparation

Step 1

Sauté shallots in oil in a large saucepan until translucent. Add wine and reduce until just about dry. Add cream and béchamel, bringing to a simmer. Remove from heat and strain through a fine-mesh strainer into a bowl. Add Parmesan cheese, salt, black pepper and sour cream.