Cream Reduction Sauce To this basic sauce many flavouring ingredients can be added. 1. If it is dry ingredients these should be added at stage two. For example: * herbs * spices * curry powder * garlic * sundried tomatoes etc 2. If it is wet ingredients these should be added at stage three. For example: * port * whisky * bourbon * wine - red or white * etc Ingredients butter 25 gm shallots (or small onion) 1 pc dry white wine (optional) 50 ml cream 350 ml Method 1. Melt butter over a low heat 2. Add the finely chopped shallot and sweat (cook gently without colour) until softened 3. Add wine, simmer and reduce until almost dry 4. Add the cream and allow to simmer and reduce until slightly thickened 5. Season and serve Chef's Tip: For extra thickening a little cornflour mixed with water can be whisked in at stage four. Chef Jos Wellman Tutor, author and restaurateur New Zealand   Read aslo: Mayonnaise Sauce and Derivatives   Aioli Sauce Bechamel Sauce   Hollandaise Sauce Food Tip on Preparing Sauces Steak Marinades Recipes  Cooking tips on Marinades and Marinating