China Dine-ahs’ White Wine Cream Sauce


1 quarts heavy cream (room temperature)

cup minced shallot

lb. butter

cup flour

cup white wine


In a saucepan, melt butter. Add shallots and cook until tender. Add flour and mix to make a smooth blond roux. Deglaze with white wine until it becomes a paste. Slowly add cream while whisking. Add slat and pepper to taste. Strain through a fine sieve or cheesecloth.