If you are sauce person like me, you are going to absolutely love this sherry cream sauce. I made this as a request of my client last week, and I truly forgot how good it was until I made it again. The sweetness and tartness of the sherry perfectly cuts through the heavy cream to compliment many meat dishes. Definitely give it a go if you are looking for an outstanding sauce.
What is Sherry?
Sherry is a type of fortified wine that originates from Spain. There are many different styles of sherry that range in flavor. Some can be nutty, sweet, or fruity. It is great in this sauce, use it like you would wine in a pan sauce.
What to Serve This Sauce With?
- Chicken Schnitzel
- Pork Schnitzel
- Grilled Chicken
- Crispy Chicken Thighs
- White Fish
- Scallops
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SERVINGS: 1 cup
- PREP TIME: 10 Mins
- ACTIVE TIME: 20 Mins
- TOTAL TIME: 30 Min
Ingredients:
- 1 tbsp butter or ghee
- 2 shallot, minced
- 3 garlic cloves, minced
- Salt and pepper
- ½ cup sherry
- 1 cup chicken stock
- 1 cup heavy cream
- 1 tbsp parsley, minced
Preparation:
STEP 1.
In a stainless steel pan over medium heat, add 1 tbsp of butter and once warmed and bubbling, your minced shallots. Salt all over and cook until translucent, around 2-3 minutes., stir frequently. Add the garlic and saute another 1 minute.
STEP 2.
Add the sherry to deglaze, scraping up any of the brown bits with a wooden spoon. Bring to a low simmer and reduce until the sauce is almost dry and the wine is very thickened, around 3-5 minutes.
STEP 3.
Add the chicken stock and cream and bring up to a simmer. Season with salt and pepper and simmer for 10-15 minutes, reducing to a thick nappe.
STEP 4.
Taste for seasoning and adjust accordingly. Serve with your protein and enjoy.
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