Make this creamy sauce to toss through pasta along with some parmesan, or enjoy with pan-fried chicken breasts or pork chops. Add chopped herbs, if you like
Prep:10 mins
Serves 4
25g butter2 shallots, finely chopped 1 garlic clove, crushed 1 tsp plain flour150ml dry white wine200ml vegetable or chicken stock100ml double creamchopped herbs, such as parsley, tarragon or chives (optional)
STEP 1Heat the butter in small saucepan and sizzle the shallots and garlic gently with a pinch of salt for 3-4 mins, until softened. Add the flour and cook, stirring, for another 2-3 mins until you have a light, sandy paste.STEP 2Increase the heat, add the wine and bubble for 3 mins, until reduced by about two-thirds. Pour in the stock and bubble for another 3-4 mins, until reduced by half again, then stir in the cream. Reduce the heat and simmer for 1 min until you have a silky, thickened sauce. Season to taste. You can strain the sauce at this point to remove the shallots but this is optional. Will keep chilled for two days or frozen for up to a month. Defrost thoroughly before reheating in a small pan over a low heat. Finish with a handful of chopped herbs, if you like.
