White Wine Cream Sauce (Print Version)
# Ingredients:
→ Base
01 -
3 teaspoons cooking oil
02 -
A small shallot, chopped finely
03 -
Quarter cup (57g/2oz) salted butter
04 -
2 garlic cloves, minced
→ Liquids
05 -
2/3 cup (160ml) enriched cream
06 -
Half a cup (125ml) of dry white wine
07 -
2/3 cup (160ml) of vegetable broth
→ Seasonings & Thickeners
08 -
1/2 tsp cornflour (cornstarch)
09 -
Handful of parsley or dill, finely chopped (1 1/2 tbsp)
10 -
A tablespoon of lemon juice
11 -
2 tsp Dijon mustard
12 -
Salt and pepper to your preference
# Instructions:
01 -
Heat up a mix of butter and oil on medium. Toss in garlic and shallots and cook for a couple of minutes until soft.
02 -
Pour in wine and stir. Let it bubble gently for about 3 minutes until most liquid evaporates to the same amount as the butter-oil mix.
03 -
Stir in cream and broth. Let it simmer for 4-5 minutes until it reduces to half its starting size.
04 -
Mix Dijon mustard in. Combine cornflour with a small splash of water, stir it in, and let it cook for 20 seconds before taking it off the stove.
05 -
Blend in parsley and lemon juice at the end. Sprinkle salt and pepper as you like.
# Notes:
01 -
Tablespoons use 20ml (same as 4 teaspoons) in Australia
02 -
Great for pairing with chicken or seafood
03 -
Use either dill or parsley as the herb