Herbed Cream Sauce
|Unsalted butter||2 Tablespoon|
|Shallots||3 , minced|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken veloute||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped fresh herbs||1⁄3 Cup (5.33 tbs) (Basil / Dill / Parsley / Chervil / Tarragon / And/Or Chives)|
|White pepper||To Taste|
In a medium saucepan, melt the butter over medium heat and saute the shallots, garlic, and paprika until fragrant.
Add the wine and cook until reduced by half.
Gradually whisk in the veloute and simmer for 5 minutes.
Strain the sauce.
Add the cream and herbs.
Season with salt and white pepper.
Keep warm until serving.