WHITE WINE CREAM SAUCE

By cassiestott

Ingredients

• 2 tbsp. shallots, minced
• 2 cloves garlic, minced
• 8 tbsp. butter, melted
• 1 tbsp. fresh Italian parsley, minced
• 1 tbsp. Wondra or plain flour
• 1/4 cup white Chianti or Chablis (or other white wine)
• 1 cup heavy cream
• dash of cayenne pepper
• dash of paprika

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

Heat a few tablespoons of the butter in a skillet and saute the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly.

Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-10 minutes).

Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6-8 minutes.

Season to taste with salt and pepper; stir in remaining butter.

Serve garnished with a sprinkling of parsley and paprika for extra color.

Use this sauce to dress up chicken, fish and vegetables.

Makes about 1 cup of sauce.

Note: If sauce is too thin, add a little more flour or simmer until desired consistency. If sauce is too thick, thin with a little cream or chicken broth.