Recipes from professional Chef Tallyrand:

• Cream Reduction Sauce •

This recipe is published as it is referred to in the article / recipe entitled Cooking without Recipes. If you have not done so it is well woth reading <click here>

To this basic sauce many flavouring ingredients can be added

1. If it is dry ingredients these should be added at stage two. For example:

• herbs
• spices
• curry powder
• garlic
• sundried tomatoes etc

2. If it is wet ingredients these should be added at stage three. For example:

• port
• whisky
• bourbon
• wine - red or white
• etc

Ingredients

butter	25	gm
shallots (or small onion)	1	pc
dry white wine (optional)	50	ml
cream	350	ml

Method

1. Melt butter over a low heat
2. Add the finely chopped shallot and sweat (cook gently without colour) until softened
3. Add wine, simmer and reduce until almost dry
4. Add the cream and allow to simmer and reduce until slightly thickened
5. Season and serve

Chef's Tip:

For extra thickening a little cornflour mixed with water can be whisked in at
stage four.

Enjoy and bon appetit . . . . .

Published 15 April 2005