White Wine and Garlic Dream Cream

White Wine and Garlic Dream Cream

53 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Claire
Recipe by  Claire

“Don't even bother wasting your time making the usual boring alfredo!! Try this sauce and you'll never go back. The flavors are amazing and will impress any guest. One can never go wrong with white wine and garlic blended into a thick creamy peppery sauce.”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

Directions

  1. Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
  2. Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
  3. When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.

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Reviews (53)

Rate This Recipe
CHI BA
92

CHI BA

I first found this recipe on this site in 2002, and made the dish for my then boyfriend, and now husband. It's still a regular on my home menu. I made some initial changes, which perfected the recipe for us and which I've kept all these years: 1) I omit the lemon juice altogether 2) I add about 1/4 cup chopped parsley which adds beautiful color, scent and a slight lemony flavor that makes up for the missing lemon juice and 3) I always saute shrimp or chicken in the pan with garlic and olive oil FIRST, then spoon it onto a dish and set aside, before using the same pan to make the sauce. This will add a lot of flavor to the sauce. Then after the sauce is made, add back the shrimp/chicken along with cooked pasta, mix and then dish up and serve. GREAT!

CSANDST1
48

CSANDST1

To truckerdoo--the sauce curdled because you used milk and not heavy cream as the recipe indicates. There is not enough fat in milk to keep the sauce from breaking. If you're trying to make the recipe lower in fat you'd need to experiment with a combination of heavy cream and milk to keep the sauce from breaking.

PSIL0CYBN
35

PSIL0CYBN

From reading the reviews that others had posted, one would gather that these were submitted my inexperienced members...milk? (8^D) I tried your recipe, and my friends and I were extremely pleased with the results. Not too difficult; not too time consuming. The cream came out very rich and flavorful, and I believe that by estimating the amounts of wine, garlic and lemon juice, I was able to achieve a wonderful balance. (I try to use recipes as a foundation for creation rather than direct instruction - this allows me to experience how different amounts of ingredients will effect the end result and to adjust for different tastes geographically...) Thank you for providing a wonderful foundation for a memorable dinner with my closest friends.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 391 cal
  • 20%
  • Fat
  • 26 g
  • 40%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

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Roasted Garlic Peppercorn Sauce