Chardonnay Cream Sauce
Chardonnay Cream Sauce is a rich, velvety blend of Chardonnay wine, cream, butter, and aromatics. This elegant sauce pairs beautifully with seafood, chicken, or pasta, offering a hint of acidity and luxurious creaminess. It's quick to prepare, perfect for elevating weeknight meals or complementing special occasions.
Equipment
- Medium-sized saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 1 small shallot finely chopped
- 2 garlic cloves minced
- 1 cup Chardonnay wine
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh herbs such as thyme or parsley, optional for garnish
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped shallot and minced garlic. Sauté until they become fragrant and translucent, about 2-3 minutes.
- Pour in the Chardonnay wine, stirring to deglaze the pan and incorporate the flavors. Allow the mixture to simmer until the wine reduces by half, approximately 5-7 minutes.
- Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently, stirring occasionally, until it thickens slightly, about 5 minutes.
- Whisk in the unsalted butter until it melts completely, giving the sauce a silky texture. Add the dried oregano and season with salt and pepper to taste.
- Remove the sauce from the heat. If desired, garnish with freshly chopped herbs like thyme or parsley before serving.
Notes
Always taste the sauce before serving and adjust the seasoning as needed. The quality of the wine significantly influences the final flavor, so choose one that you enjoy.