White Wine Cream Sauce

Preparation You'll need: A small pot A hand blender
Ingredients (for 2 persons) 1 shallot (chopped, 20 g) 1-2 cloves of garlic 30 g butter 150 mL dry white wine If you want, you could also use 100 mL white wine and 50 mL Noilly Prat 50 mL veal stock 100 mL whipping cream Alternatively: 100 g Crème Fraîche Salt and pepper
Peel the shallot and garlic and finely dice them. Melt 20 g butter in pot (put the remaining 10 g back into the fridge). Sauté 20 g shallot and garlic. Deglaze with white wine (Noilly Prat), add 50 mL veal stock and 100 mL whipping cream (or Crème Fraîche). Season to taste with salt and coarsely ground black pepper. Reduce the sauce to one third (can take up to 10 minutes), remove from heat. Froth with hand blender, add 10 g cooled butter, mix again.

Goes well with Ravioli or with veal...