Sherry Cream Sauce
Sherry Cream Sauce is a smooth and flavorful blend of dry sherry, butter, shallots, and cream, enhanced with herbs and subtle seasonings. Its rich, velvety texture and delicate balance of savory and aromatic notes make it a sophisticated sauce that elevates any dish with refined elegance.
Equipment
- Medium saucepan or small pot
- Whisk or wooden spoon
- Measuring cups and spoons
Ingredients
- ½ cup dry sherry avoid sweet cooking sherry—choose something crisp and dry
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped shallot onion works too
- 2 cloves garlic minced (optional, if you want that extra aroma)
- ½ cup dry white wine or chicken/vegetable broth optional substitute
- 1 cup heavy cream
- 1 teaspoon Dijon mustard optional, adds depth
- Salt & black pepper to taste
- 1 teaspoon fresh thyme or a pinch of dried
- Fresh parsley finely chopped, to garnish (optional)
Instructions
- Melt the butter in a skillet over medium heat. Add the shallot (or onion) and sauté until softened and fragrant. Stir in garlic, if using, for an extra layer of aroma.
- Pour in the dry sherry and let it simmer for 2–3 minutes, allowing the alcohol to evaporate and the flavor to intensify.
- Stir in the white wine (or broth) and sprinkle in fresh thyme. Let it reduce slightly to concentrate the flavor.
- Lower the heat and gently whisk in the heavy cream. Add Dijon mustard for a subtle tang. Simmer until the sauce thickens to a silky texture.
- Taste and adjust with salt and black pepper. Just before serving, garnish with freshly chopped parsley for brightness.