This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools; use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo.
Provided by Ken Spaulding
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 2h10m
Yield 200
Number Of Ingredients 7
Steps:
- Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.
- Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.
- Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 1.2 g, Cholesterol 52.8 mg, Fat 14.3 g, Protein 0.8 g, SaturatedFat 8.9 g, Sodium 18.3 mg, Sugar 0.1 g
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