Sherry Cream Sauce
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.
Servings: 4
Calories: 294
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!
Video
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
Calories: 294kcal | Carbohydrates: 3g | Protein: 2g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 168mg | Potassium: 104mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1138IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 0.4mg