White Wine Cream Sauce
Perfect cream sauce for salmon, pastry wrapped dishes like Chicken Wellington
Ingredients
- ¼ cup butter
- 3 tsp oil
- 1 small shallot finely chopped
- 2 TBS garlic squeeze tube
- ½ cup dry white wine
- ⅔ cup vegetable stock
- ⅔ cup heavy cream
- 2 tsp Dijon mustard
- ½ tsp cornstarch
- 1 tsp lemon juice
- 1 ½ TBS finely chopped parsley
- salt and pepper to taste
Instructions
- Melt the butter and oil over medium heat then add the shallot and garlic and cook for 2-3 mins until softened.
- Whisk in the wine and bring to a simmer. Cook for 3 mins or until reduced almost completely back to just the volume of butter and oil.
- Add the vegetable stock and cream and bring to a simmer again, letting it bubble just at a simmer for 4-5 mins until reduced by half.
- Whisk in the Dijon mustard.
- Mix the cornstarch and 1 teaspoon of water and whisk in. Let it cook for 20 seconds, then remove from heat.
- Whisk in the lemon juice and parsley then taste and season with salt and pepper to taste.