Caramelized garlic and shallot white wine sauce
Caramelized garlic and shallot white wine sauce
This creamy, slightly pungent sauce is excellent over virtually any vegetable or pasta. It can be enhanced by adding a sprinkle of Parmesan or even gruyere cheese after serving. Minced mushrooms sautéed with the aromatics is another lovely addition too. However, the sauce is absolutely excellent served as is. We like to use a good quality chardonnay wine for this sauce because of the buttery characteristics of that oak-aged quaff.
Ingrediënten
MAKES: 240 ml
- 15 gbutter
- 2 shallots minced
- 5 cloves garlic sliced thinly
- 2 g fresh minced thyme leaves
- 120 ml chardonnay
- 360 ml heavy cream
- ½ tsp salt or to taste
- ⅛ tsp nutmeg
- Freshly ground black pepper to taste
- 2 tbsp 8 g freshly chopped parsley
Instructies
- Melt the butter in a medium saucepan over medium heat and add the shallots and garlic.
- Reduce the heat to medium-low and gently sauté until the garlic begins to become deep golden brown, about 2 to 3 minutes.
- Stir in the thyme leaves and sauté for 15 to 30 seconds then add the chardonnay and simmer until reduced to about 1 tablespoon (15 ml), about 5 to 6 minutes.
- Add the cream, salt, nutmeg and pepper.
- Mix well and simmer this mixture until it reduces by one third and is thick enough to coat the back of a spoon, about 8 to 10 minutes.
- Stir in the freshly chopped parsley and serve hot over pasta or cooked vegetables like green beans or asparagus.
