How to make a white wine sauce

To make this white wine sauce, you will need the following ingredients (to serve 4):

50g/1¾oz butter

1 tbsp vegetable oil

3 large banana shallots, peeled and thinly sliced

1 garlic clove, finely grated

250ml/9fl oz white wine or sparkling white wine

250ml/9fl oz chicken stock (or vegetable stock)

125ml/4fl oz double cream

pinch of salt, plus more to taste

squeeze of lemon juice, to finish

To cook:

In a saucepan over a low-medium heat, melt the butter with the vegetable oil. Add the sliced shallots and a pinch of salt. Gently fry for 5–10 minutes, stirring regularly, until very soft and translucent with no colour. Add the grated garlic and cook for 2 minutes

Increase the heat to high. Add the wine and reduce the volume of liquid by half, stirring occasionally and scraping the base of the pan as it reduces.

Pour in the stock and simmer on medium-high for 5 minutes to reduce the volume of liquid and concentrate the flavour.

Add the cream and simmer for 5 minutes until slightly thickened and glossy.

Blend until completely smooth, this will take a few minutes. Taste and adjust the seasoning with salt and a squeeze of lemon juice – adding gradually until the sauce tastes bright and balanced.