White wine sauce
This simple creamy white wine sauce is the perfect accompaniment to fish or chicken.
For this recipe you will need a blender.
Ingredients
- 100g/3½oz unsalted butter
- 1 tbsp vegetable oil
- 6 large banana shallots, thinly sliced (also known as echalion shallots)
- 2 garlic cloves, finely grated
- 500ml/18fl oz white wine or sparkling wine
- 500ml/18fl oz chicken stock (or vegetable stock)
- 250ml/9fl oz double cream
- 1 lemon, juice only
- sea salt, to taste
Method
Melt the butter with the vegetable oil in a saucepan over a medium heat.
Add the sliced shallots and a pinch of salt. Fry for 5–10 minutes, stirring regularly, until very soft and translucent with no colour. Add the grated garlic and cook for 2 minutes
Increase the heat to high. Add the wine and reduce the volume of liquid by half, stirring occasionally and scraping the base of the pan as it reduces.
Pour in the stock and simmer on high or medium-high for 5 minutes to concentrate the flavour.
Add the double cream and simmer gently for 5 minutes, until slightly thickened and glossy.
Blend until completely smooth. Taste and adjust the seasoning with salt and a squeeze of lemon (add gradually until the sauce tastes bright and balanced).
