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Lemon Chardonnay Cream Sauce

Prep Time:

5 minutes

Cook Time:

40-60 minutes


1 cup


Seriously easy


2 cups chardonnay

2 cups heavy cream

1 stick butter (I prefer Kerrygold)

4 garlic cloves

1 shallot

1 lemon

1 pinch nutmeg

1 pinch salt



1.      Dice shallots and garlic

2.      Zest lemon, then cut into thirds

3.      Sauté shallots, garlic, and lemon zest with 1 tbs butter until translucent, add a pinch of salt

4.      Cut remaining butter into small cubes and chill

5.      Once shallots and garlic are translucent, add wine and reduce by half or until the wine becomes almost syrupy.

6.      Once the wine is reduced add the cream and lemon cut into thirds, reduce by half again.

7.      Once the mix has reduced, strain through a sieve.

8.      Using an immersion blender, slowly add chilled butter until emulsified and sauce is silky smooth.

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