White wine sauce

This sauce is great when made in a pan that has been used for searing meat.

  1. Heat oil in pan - this is particularly good when the meal plan includes a pan that has been used for searing or cooking meat.
  2. Add the chopped garlic for 3 mins on medium heat.
  3. Add fresh herbs for 2 mins.
  4. Once aromatic, add wine and reduce to 1/4. If using a pan that has been used to sear meat, then this step is more of a deglazing, where you needs to scrape free the tasty meat residue!
  5. Add stock and simmer for a few minutes.
  6. Add cream and gently simmer.
  7. The sauce can simmer at the stock or cream phase until ready to serve.
  8. Any meat juices from cooking can also be added to the sauce, but simmer until the desired consistency if you add these additional liquids.