Sherry cream sauce should be a staple in any kitchen. It is simple to make and makes an ideal accompaniment for chicken, vegetables, and even seafood such as shrimp. It has a subtle, buttery taste and its smooth, velvety texture pairs well with a variety of meats and vegetables.
Things You'll Need
- Saucepan Skillet Stovetop Butter - 1/2 cup Salt - 1 tsp. White Pepper - 1/2 tsp. Flour - 1/2 cup Lemon juice - 2 Tbs. Chicken stock - 2 cups Sherry - 1/2 cup Heavy cream - 1 cup
Making Sherry Cream Sauce
Begin by pouring the cream into the saucepan and heating slowly over low heat until small bubbles appear around the sides of the pan. This is called scalding.
Put the butter in a skillet set over low heat. Melt.
Put the juice, spices, and flour into the skillet. Add chicken stock slowly, stirring constantly
Add the sherry and heavy cream and cook until heated through.
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