Chive sauce (2)
Instructions
Nectar and wash chives; Pan-fry briefly in boiling salted water, drain and mincing.
Put it in a saucepan, combine the cream, season with salt and pepper and cook over high heat; stirring occasionally to reduce by half.
In a saucepan reduce the wine to about 3 tablespoons and add it to the rest amalgamating.
Finished cooking put in a blender with a little salt and pepper and blend for a few minutes.
The sauce before serving heat it up and melt the butter.
Accompanies boiled fish, ravioli stuffed with ricotta cheese.
Ingredients and dosing for 4 persons
- 30 g of butter
- 10 cl of white wine
- 10 cl of creme fraiche
- 50 g of chives
- Little of salt
- Little of freshly ground white pepper