Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Dry white wine

  2. 1 Shallot - finely diced

  3. 2 Garlic cloves - minced

  4. 1 1/2 cups 355ml Heavy cream

  5. 1/4 cup 59ml Lemon juice - freshly squeezed

  6. 2 tablespoons 30ml Sugar

  7. Salt and white pepper - to taste

Instructions Jump to Ingredients ↑

  1. In a medium saucepan over high heat, add white wine, shallot and garlic. Reduce liquid to half a cup. Strain out shallots and garlic. Stir in cream, lemon juice and sugar, and reduce to one cup of liquid. Season with salt and pepper.

  2. Serve as accompaniment to Butternut Squash Ravioli (see recipe).


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