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Ingredients

440ml (1 3/4 cup) heavy cream
310ml (1 1/4 cup) white wine
310ml (1 1/4 cup) chicken or fish stock
15g (1 tbsp) unsalted butter
3 shallots, chopped fine

Method

1. Melt the butter in a heavy bottomed saucepan over low heat. Saute the shallots in the saucepan, until they are transparent.

2. Add the white wine, making sure to scrape the base of the saucepan with a wooden spoon.

3. Bring the wine to a boil and cook until the liquid has reduced by half.

4. Add the stock and boil until the liquid has reduced to 85ml (1/3 cup).

5. Stir in the cream and continue to reduce the sauce until it is thick enough to coat the back of the spoon.

6. Season with salt and pepper, to taste. Serve warm-hot and enjoy!

Tip: The sauce can be kept warm in the top of a double boiler over barely simmering water for up to half an hour before serving. Do not allow the water to boil at this stage, as the sauce may separate.

Tip 2: This sauce goes best with fish or chicken.

Tip 3: Season with a pinch of salt, and plenty of pepper for a more endearing taste.