Topic: Sherry-Shallot Cream Sauce

[Skhilled (OP)]

I was looking at various wine reduction sauces on the net while searching for something new to try. After reading a few of them I've come up with my own. There are no exact measurements here but you'll get the idea. 

1 shallot
1/2 cup sherry wine
Splash of worchestersire sauce
1/2 cup or so of heavy cream (I guess half and half can be used)
pat of butter
salt and pepper

Slice one shallot and saute it on medium heat until it starts to brown around the edges. Add about 1/2 cup or so of sherry wine and reduce it to about half. Add the cream and cook until thickened. Season with salt and pepper. Off the heat add the butter and swirl it until incorporated. If you do this last step on the heat the oils will separate from the butted and leave an "oil slick" on your sauce.

You can add additional seasonings, herbs, etc. of your choosing to your taste. You can use this on just about anything! I must try adding a tab of dijon mustard next time for a bit of tang...

[Ken]

That sounds interesting Steve.
Don't think I could get Kay to do that one though! 

[Skhilled (OP)]

I was surprised how well it turned out!

Why...she doesn't like things like that?