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Double Cream White Wine Sauce Recipe Video
|Thyme sprigs||3 Medium|
|White wine||1⁄2 Bottle (0.5 l)|
|Double cream||400 Milliliter|
|Creme fraiche||400 Milliliter|
|Vegetable bouillon||250 Milliliter|
|Black pepper||1 Pinch|
|Vegetable oil||1 Tablespoon|
Calories 832 Calories from Fat 650
% Daily Value*
Total Fat 72 g111.3%
Saturated Fat 2.4 g12.2%
Trans Fat 0 g
Cholesterol 8.1 mg
Sodium 128.5 mg5.4%
Total Carbohydrates 18 g5.9%
Dietary Fiber 1.1 g4.2%
Sugars 2.3 g
Protein 6 g11.1%
Vitamin A 9.3% Vitamin C 10.6%
Calcium 3.4% Iron 5.6%
*Based on a 2000 Calorie diet
1. Finely chop the shallots and onion and keep them aside.
2. Saute the shallots and onion in a pan along with butter and oil, add few sprigs of fresh thyme.
3. After 5 minutes remove the pan from the heat and then you add half a bottle of white wine.
4. Return the pan to the heat and reduce the sauce by half. Approximately 15-20 minutes.
5. Once the wine is reduced add a pinch of ground black pepper, vegetable bouillon and double cream and crème fraiche, bring back to the boil and then simmer for 10 minutes.
6. Remove from the heat and then pass the mixture through a sieve strain the content.
7. Return the sauce to the pan and begin to thicken the sauce by using a beurre meunière.
8. Add the mixture gradually, whisking it in each time, the sauce has to be brought back to the boil for the thickening process.
9. Serve the Double Cream White Wine Sauce along with your pasta or risotto.
If you don’t want to use the sauce immediately you can cool it down for an hour and then cover and store in the fridge for 2-3 days.
For a thickening agent you can make Beurre Meunière. This is a 50% butter, 50% flour or corn flour mixture, mixed with a little water.