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Cream sauce
Nutrition facts per serving:
- Energy in kcal about 407
- Fat about 42g
- Carbohydrates about 4g
- Protein about 3g
This is needed
This is needed
for 3 dl
Reduction
- 1 dl vegetable bouillon
- 1 shallot, finely chopped
- 1 bay leaf
- 1 garlic clove, pressed
Sauce
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- 2 dl full cream
- 2 dl single cream for sauces
- salt and pepper to taste
And that's how it's done
And that's how it's done
Reduction
Bring the stock to the boil along with all the other ingredients up to and including the bay leaf, turn down the heat. Reduce the liquid to approx. 2 tbsp, strain and return to the pan.
Sauce
Add the full-fat cream and single cream, bring to the boil, turn down the heat, reduce over a low heat for approx. 2 mins., stirring occasionally until the sauce is thick and creamy, season.
