Sherry Cream Sauce

Makes 1 1/4 cups

Ingredients
1 large shallot, finely chopped
2 tablespoons unsalted butter
1 cup dry sherry
1 cup heavy cream
1 small bunch fresh chives, chopped (about 2 tablespoons)
Salt and freshly ground black pepper

Steps

  1. In 2-quart saucepan, sauté the shallots in hot butter over medium heat for 3 minutes, until browned.
  2. Add the sherry and continue cooking for 8 to 10 minutes, until reduced to 1/2 cup liquid. Add heavy cream and bring to a boil.
  3. Reduce the heat and simmer for 5 to 10 minutes, until reduced to about 1 1/4 cups liquid.
  4. Remove from heat. Stir in the chives. Season to taste with salt and pepper.
  5. Serve immediately.
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One thought on “Sherry Cream Sauce

  1. Pingback: Salmon with Fresh Mint and Tomatoes | historichostess

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