WINE CREAM SAUCE 2 tbsp. shallots, minced 2 cloves garlic, minced 8 tbsp. butter, melted 1 tbsp. fresh Italian parsley, minced 1 tbsp. Wondra or plain flour 1/4 cup white Chianti or Chablis (or other white wine) 1 cup heavy cream dash of cayenne pepper dash of paprika
Heat a few tablespoons of the butter in a skillet and saute the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly. Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-10 minutes). Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6-8 minutes. Season to taste with salt and pepper; stir in remaining butter. Serve garnished with a sprinkling of parsley and paprika for extra color. Use this sauce to dress up chicken, fish and vegetables. Cheryl chapalache...@gmail.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
