January 11, 2011

White Wine & Garlic Cream Sauce



This is a recipe for a simple cream sauce that is so versatile.  Use it for pasta, rice, chicken and seafood. I even serve it with my Island Pork Tenderloin.  I double and triple the recipe for later uses and because I like a lot of sauce!
 

  • 2 TBSP. butter
  • 1 clove of garlic, crushed and minced
  • 1 1/2 cup white wine
  • 1 cup of heavy cream
  • Salt and fresh ground pepper
  • Tarragon or other herbs of choice
  1. Melt butter in a saute pan. 
  2. Add garlic. Saute 1 minute. 
  3. Add wine and reduce to about half. 
  4. Add cream, salt and pepper, HERBS.

18 comments:

  1. What Can You Substitute IF You Donot Drink Alcohol? It's A Personal Choice For Me, I Don't Drink it Or Buy It?

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  2. You could definitely leave it out. Use chicken broth instead! Hope you try it...Let me know.

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  3. Thanks, I Will Try It Out And Let You Know....I Am In AA And Often See Recipes For SomeType Of Alcohol And Never Know How It Will Turn Out If I Omit Said Alcohol!! Thanks, Again

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    1. Verjuice... it is pressed grapes. Wine without the alcohol

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    2. Verjuice... it is pressed grapes. Wine without the alcohol

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  4. Try balsamic vinegar instead of the wine. The color may get a little on the funny side but the balsamic and wine have the similar sweetness when reduced.

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    1. Thanks for the suggestion. I love balsamic in a reduction!

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    2. I made this recipe and found that all the wine wasn't needed. I ended up having to add a few pinches of flour. Also, just tolet you know I was adding the cream to a pasta I had made with spinach and mushrooms. If I were to make this recipe again I think I would only add 1/25-3/4 cup of wine or sherry which is known to cook with.

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  5. This comment has been removed by the author.

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  6. I added whole milk (instead of cream) and it separated! Did that happen to anybody else?

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    Replies
    1. Any type of cream or dairy product runs the risk of separating/breaking. To keep it from happening I've been told to add the cream/milk while the pan is off the heat. Also you should never cover the pan because the condensation can cause breakage, as can cooking over too high a heat.

      If it has already happened the best suggestion I've seen to fix it is adding a little slurry of cornstarch (this will also help thicken).

      Hope that helps!

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  7. This comment has been removed by the author.

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  8. Michael, you know that the alcohol cooks off right? I understand AA and applaud your stregnth to not buy or eat it. Congrats. But by the time it is fully cooked there is not alcohol content. Just an fyi. Best of luck!

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    Replies
    1. Sometimes it's not about the alcohol itself, the flavor could be a trigger. Just an FYI...

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  9. Last night I made this sauce and some grilled chicken breast. I put the chicken and sauce in a container and then tonight I reheated to see how it would hold up. I am considering making if doe 150 for a friends wedding. It turned out amazing! It also marinated the grilled chicken and made that amazing!

    My question is, how many does this serve? I hadn't paid attention to the quantity . I know that I doubled the recipe, but I want more sauce than that even. If you were going to serve 25, what do you think your ratios would be? T sounds like you like a lot of sauce as well...

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