2 tbsp. shallots, minced
2 cloves garlic, minced
8 tbsp. butter, melted
1 tbsp. fresh Italian parsley, minced
1 tbsp. Wondra or plain flour
1/4 cup white Chianti or Chablis (or other white wine)
1 cup heavy cream
dash of cayenne pepper
dash of paprika
Heat a few tablespoons of the butter in a skillet and saute the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly.
Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-10 minutes).
Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6-8 minutes.
Season to taste with salt and pepper; stir in remaining butter.
Serve garnished with a sprinkling of parsley and paprika for extra color.
Use this sauce to dress up chicken, fish and vegetables.
Makes about 1 cup of sauce.
Note: If sauce is too thin, add a little more flour or simmer until desired consistency. If sauce is too thick, thin with a little cream or chicken broth
