Name: White wine sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 25g butter; 2 shallots finely chopped; 1 garlic clove crushed; 1 tsp plain flour; 150ml dry white wine; 200ml vegetable or chicken stock; 100ml double cream; chopped herbs such as parsley, tarragon or chives (optional)

Ingredients

4 serv.

25g butter
2 shallots finely chopped
1 garlic clove crushed
1 tsp plain flour
150ml dry white wine
200ml vegetable or chicken stock
100ml double cream
chopped herbs such as parsley, tarragon or chives (optional)

Instructions

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1 Heat 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.
2 Increase 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.