6 Cream Sauce with Chives

Main ingredients

• 4 tablespoons dry white wine
• 2 heaped tablespoons chopped shallots
• 2

1. Bring the white wine and the chopped shallot to simmering point in a small saucepan and reduce, uncovered, until there is about 1 tablespoon of moist purée remaining.
2. In another saucepan, boil the stock and cream until they have reduced to two-thirds of their original