For 4 people
For 4 people
Start by chopping the shallots and cook them with white wine until the liquid is reduced by 75%.
In a lidded jar, mix the cornstarch with water, shaking vigorously, then pour it all over the shallots in wine.
Add a crumbled stock cube and cook over low heat for a few minutes until the sauce thickens.
Add cream to the mixture.
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