Ingredients

• 2 tablespoons butter
• 4 teaspoons minced shallots
• 1/2 cup white wine
• 1 pint heavy cream
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• Salt and pepper to taste

Preparation

Melt butter in large sauté pan over medium-high heat. Add shallots and sauté 1 minute.

Add wine and cream; cook 12 minutes over medium heat, stirring frequently.

Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.

Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.

Organic Authority