White Wine Lemon Cream Sauce

Ingredients for 1 serving(s):

  • 45 grams white wine
  • 6.5 grams shallots
  • 7.5 grams unsalted butter
  • 0.1 grams red pepper flakes
  • 58 grams heavy cream
  • 1.4 grams fresh lemon zest
  • 3 grams minced garlic
  • 3.8 grams fresh parmesan
  • 0.9 grams salt
  • 1.6 grams lemon juice
  • 1.7 grams flour

Serving Size: It's recommended to prepare this white wine lemon cream sauce in batches of 4 servings to match the 180g mini bottles of white wine. Using the entire mini bottle for 4 servings ensures no waste. This method allows for efficient ingredient use and easy recipe scaling. You can find these mini bottles in 4 packs at the grocery store labeled as (4) 187ml bottles

Instructions:

  1. Begin by pouring white wine into a small saucepan. Heat the wine over low heat until it reduces by half, creating a wine reduction. Proceed with the next steps while the wine is reducing.

  2. Measure all other ingredients and finely dice the shallots in preparation for sautéing.

  3. In a small pot (large enough to hold the entire sauce), sauté the shallots in butter over medium heat until they are soft and translucent.

  4. Once the shallots are softened and the wine has reduced to the desired amount, combine the wine reduction with the sautéed shallots in the same pot. Add the remaining measured ingredients to the pot.

  5. Allow the sauce to simmer for about 10 minutes to blend the flavors together, then it's ready to serve.

    Notes: