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How to make a white cream sauce

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Peel and thinly slice the shallot. Peel and roughly chop the garlic. Strip the thyme leaves from the stalks. Sweat the shallot with a little butter for 1 minute before adding the garlic, thyme and white wine. Simmer and reduce by half. Add the double cream and bring to the boil. Pass the sauce through a sieve and season well.

Added on the 18/05/2011 13:57:11 - Copyright : Atelier des Chefs UK

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