White wine sauce

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 15 mins

Ingredients

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4 teaspoons oil
1 shallot, or ⅓ cup finely chopped onion
1-2 cloves garlic, finely chopped
½ cup reduced-salt chicken stock, heated
¼ cup dry white wine
1 tablespoon white wine vinegar
2 tablespoons light cooking cream
2 tablespoons chopped fresh parsley or thyme leaves

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Instructions

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1 Heat a non-stick pan with oil and add onion and garlic. Cook for 3-4 minutes until softened, stirring frequently.

2 Add stock with wine and vinegar and bring to the boil. Cook until liquid is reduced by a quarter. This will take about 3 minutes.

3 Stir in the cream and fresh herbs. Heat through. Adjust seasonings and serve.

Serving suggestion

Serve over chicken, fish or steak with lightly steamed vegetables.

Variations

Make it gluten free: Check stock is gluten free.

Nutrition Info (per serve)

Calories 74 cal

Kilojoules 310 kJ

Protein 1 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 1 g

Dietary fibre 0 g

Sodium 110 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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