This sherry cream sauce is buttery, silky, packed with flavor, and perfect for pasta, chicken, steak, or seafood. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
Shallots give this sauce a gentle sweetness, sherry brings depth and a slightly nutty, savory note, and cream turns it into a velvety finish.
INGREDIENTS FOR THE SAUCE
– Unsalted butter
– Shallot
– Sherry cooking wine
– Black pepper
– Salt
– Heavy cream
Melt the butter in a saucepan or small pot over medium heat. Peel and dice the shallot, then add it to the butter. Sauté for a few minutes, stirring occasionally.
STEP 1: SAUTÉ THE SHALLOTS
STEP 2: REDUCE THE SHERRY
Pour in the sherry. Add salt and pepper. Bring to a gentle simmer and cook, stirring occasionally, until most of the liquid reduces and the flavor concentrates.
STEP 3: ADD CREAM SIMMER UNTIL THICK
Add the cream and continue simmering, stirring frequently, until the sauce reaches your desired thickness. Remove from heat and serve hot.
PRO TIPS
- Keep the simmer gentle to ensure a smooth sauce
- Stir frequently after adding cream to prevent scorching
- Add sautéed mushrooms for an earthier flavor
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.