Easy White Wine Cream Sauce (Print Version)

# Ingredients:

→ Base

01 - 57g (1/4 cup/2oz) salted butter
02 - 3 teaspoons oil
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 1/2 cup (125ml) dry white wine
06 - 2/3 cup (160ml) vegetable stock
07 - 2/3 cup (160ml) thickened cream

→ Seasonings & Thickeners

08 - 2 teaspoons Dijon mustard
09 - 1/2 teaspoon cornflour (cornstarch)
10 - 1 tablespoon lemon juice
11 - 1 1/2 tablespoons finely chopped parsley or dill
12 - Salt and pepper, to taste

# Instructions:

01 - Melt butter and oil over medium heat. Add shallot and garlic, cook 2-3 minutes until softened.
02 - Whisk in wine, bring to simmer. Cook 3 minutes until reduced almost to original butter/oil volume.
03 - Add stock and cream, bring to simmer. Cook 4-5 minutes until reduced by half.
04 - Whisk in Dijon mustard. Mix cornflour with 1 teaspoon water, whisk in and cook 20 seconds. Remove from heat.
05 - Whisk in lemon juice and parsley. Season with salt and pepper to taste.

# Notes:

01 - Uses Australian 20ml tablespoon (4 teaspoons)
02 - Perfect for serving over seafood or chicken
03 - Can use either parsley or dill for herbs

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