Cream Sauce

Ingredients

• 500ml of chicken or fish or mushroom stock
• 200ml double cream
• 30g sliced shallot (or onion)
• 1 clove of garlic
• 1 bay leaf
• 15g unsalted butter
• 1 tablespoon of olive oil
• For a Chicken Cream Sauce, optionally include:
• 2 sprigs of tarragon
• 1 sprig of thyme
• 1 small bunch of parsley
• For a Fish Cream Sauce, optionally include:
• 2 sprigs of tarragon
• 1 sprig of thyme
• 1 small bunch of parsley
• 1 small bunch of dill or fennel
• 1 small bunch of chervil
• For a Mushroom Cream Sauce, optionally include:
• 100g fresh button mushrooms
• 1 small bunch of parsley
• 1 sprig of thyme

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

Method

1. Peel and roughly chop the shallot and garlic. Prepare the herbs. (This picture shows the ingredients for a chicken cream sauce.)
2. Heat the oil and butter in a saucepan.
3. When the butter has melted, add the shallot and garlic and cook it for about 5 minutes until the shallot has softened.
4. Add the stock, cream and the herbs, season with salt & pepper and simmer it for about 20 minutes until the liquid has reduced by half (keep watching it as the cream can boil over quite easily).
5. Pour the sauce through a sieve and use as required.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days from the time of cooking.

Notes