with or without Basil, Capers, or Herbs
This is really good and really easy. Good for fish, chicken or veggies. Serves 2+.
Ingredients:
- ½ Cup white wine (or chicken stock)
- ½ Cup ½ & ½ or heavy cream (if using heavy cream, omit the corn starch)
- 1 Small garlic, smashed
- 1 Teaspoon cornstarch mixed in 1 – 2 Tablespoons fresh lemon juice (add a dribble of water if needed)
- 2 Tablespoons cold butter
- 1 Tablespoon chopped fresh parsley (omit if you want a pure white sauce)
- S & White Pepper to taste
Directions:
In a small saucepan add the wine and smashed garlic. Over medium heat, reduce by half. Remove and discard the garlic. Whisk in the cream and continue whisking until it reduces slightly. Add the lemon and cornstarch. Cook for another 1 or 2 minutes until it thickens.
Take the pan off the heat and whisk in the cold butter, one tablespoon at a time until the butter is emulsified into the sauce. Add salt, pepper and parsley (and any options below). Keep warm to serve.
Options:
- Stir in 1 Tablespoon of chopped fresh basil just before serving
- Add 1 Tablespoon capers
- Add 1 Tablespoon fresh (or 1 teaspoon dried) herbs like oregano, thyme, rosemary
- Image above with basil
- Photo by AMANDA LIM
