Sherry Cream Sauce with Shallots Recipe
A rich and elegant Sherry Cream Sauce made with sautéed shallots, sherry wine, and cream. This easy-to-make sauce adds a creamy, flavorful touch to pasta, chicken, or seafood dishes and can be prepared in just 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot, peeled and diced
- ¾ cup sherry cooking wine
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¾ cup heavy or regular cream
Instructions
- Sauté Shallots: Melt the butter in a saucepan or small pot over medium heat. Add the diced shallot and sauté for a few minutes, stirring occasionally, until the shallot becomes soft and fragrant.
- Simmer with Sherry: Pour in the sherry cooking wine and season the mixture with salt and black pepper. Bring it to a gentle simmer and cook while stirring occasionally until most of the liquid has reduced, concentrating the flavors.
- Add Cream and Thicken: Stir in the cream and continue simmering, stirring frequently, until the sauce thickens to your desired consistency. Keep it slightly thinner if you plan to serve it over pasta for easy coating; simmer longer for a thicker, richer sauce. Remove from heat and serve hot.
Notes
- Use dry sherry for best results in this sauce.
- Adjust salt and pepper to taste based on your preference.
- The sauce can be served over pasta, chicken, seafood, or vegetables.
- To store, refrigerate in an airtight container for up to 3 days and gently reheat before serving.
