Sherry Cream Sauce
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Elevate your meals with this quick and easy sherry cream sauce that adds a touch of elegance to any dish. With just six simple ingredients and only 15 minutes to whip up, you can transform your dinner into a gourmet experience. The creamy, velvety texture, coupled with a hint of sweetness, makes it the perfect complement to pasta, seafood, grilled chicken, or beef.
Looking to take your meals to the next level? This sherry cream sauce is the perfect way to add a touch of luxury with its rich, velvety texture and a hint of sweetness, all from just six simple ingredients!
A quick and easy sauce can transform any dish, and this creamy delight is a go-to favorite in our kitchen. Whether you’re drizzling it over fish, steak, pasta, or even roasted veggies and mashed potatoes, it’s incredibly versatile.
This sauce proves that deliciousness knows no limits. Elevate your dinner and impress your guests with this homemade gem!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: We prefer unsalted butter so we can control the amount of salt in the recipe.
- Shallot: Shallots are mild and taste best, but a little white onion can work instead.
- Sherry cooking wine: This can be found with the oil and vinegar at your local grocery store.
- Salt and pepper
- Heavy cream: This gives it the luxuriously creamy texture.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Sauté the shallot in butter until soft.
- Add the sherry, salt, and pepper. Simmer until the sherry is completely reduced.
- Stir in the cream and simmer until the sauce is as thick as you desire. The longer you simmer, the thicker it will become.
Tips For Success
- You can store cream sauce with sherry in the refrigerator for up to one week.
- Reheat it on low heat and add a splash of cream if needed to thin the sauce.
- If you accidentally cook the sauce too long and it’s thicker than you desire, add a splash of cream to thin it out.
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Sherry Cream Sauce
Ingredients
- 3 tablespoons unsalted butter
- 1 large shallot, minced
- 1 cup sherry cooking wine
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup heavy cream
Instructions
- Melt the butter in a large skillet over medium heat. Add the shallots and cook until soft, about 5 minutes.
- Add the sherry, salt, and pepper and bring to a simmer. Simmer until most of the liquid has evaporated.
- Add the cream. Simmer, stirring frequently, until the sauce is your desired thickness. The longer you simmer, the thicker the sauce will be.
- Serve hot over pasta or steak!
Notes
- You can store leftover sauce in an airtight container in the refrigerator for up to 1 week.
- Reheat the sauce over low heat and add a splash of cream as needed to thin it out.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.