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White wine – cream – sauce

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Ingredients for 1 servings:

  • 300 ml white wine
  • 1 bay leaf
  • 1 shallot(s), finely diced
  • 6 peppercorns
  • 400 ml cream
  • salt and pepper
  • 50 g butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Basic recipe; powerful, but good

Bring the white wine, bay leaf, diced shallots, and peppercorns to a boil and reduce to just under 125 ml. Pour in the cream and simmer slightly. Strain through a fine sieve. Season with salt and pepper, if desired. Shortly before serving, add the ice-cold butter in small pieces, briefly creaming with a hand blender if necessary. Makes approximately 500 ml of sauce. Goes well with pasta, fish, white poultry, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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