1 pint (16 ounces) heavy cream
4 teaspoons minced shallots
2 tablespoons butter
1/2 cup white wine
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
salt and pepper to taste
- Melt butter in a large sauté pan over medium-high heat.
- Add shallots and sauté for about 1 minute
- Add white wine and heavy cream. Cook for about 12 minutes over medium heat stirring frequently.
- Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.
Tips
