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Rudhe's White Wine Cream Sauce |
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Description:
Chris Rudhe's White Wine Cream Sauce
3-4 med/large shallots
Olive Oil
Butter
3-4 cloves of garlic (minced)
3-4 tablespoons of fresh thyme (chopped)
3-4 tablespoons of flour
1.5 cups of Champagne or wine
1 can of Veggie broth
2 cans of chicken broth
1 cup of heavy cream
4 table spoons of Dijon mustard (this measurement is probably a bitt off cause I just poured a bunch in there)
1+ cup of Mushrooms
-Thinly slice the shallots and put in a sauce pan with about 2+ tablespoons of olive oil and 1+ tablespoon of butter. (The reason there is so much oil/butter is because this is going to be the roue for the sauce to thicken)
-Cook Shallots for about 5 minutes on med/low heat
-Add garlic and cook for another 4-5 minutes till shallots are transparent and the garlic is soft
-Turn the heat to low and mix in the flour (I add flower +/- until everything turns to a heavy paste)
-Turn heat to med/high and whisk in the champagne or wine and the all broth - Bring to a boil and cook until sauce thickens
-Reduce heat, add cream, Thyme, Mushrooms and Dijon mustard
-Simmer for about 10+ minutes
-Add capers as a topping to whatever pasta you make
* What I like to do is when the pasta is about done cooking add a bag of spinach to the boiling water, Strain and serve with the sauce and whatever meat you decide to use. Salmon, Shrimp, Scallops, Chicken, etc.
The important part to this sauce is to make sure you balance out the thickness and I tend to go a little heavy on the roue and make it really thick at first because you can always thin it out. That said, keep a couple extra cans of chicken broth aside in case you want to thin it out.
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