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About the Recipe
Ingredients
1 shallot, finely diced
4 teaspoons chopped garlic
4 teaspoons butter
1 pinch cracked black pepper
1 dash lemon juice
1 dash Worcestershire sauce
2 oz white wine
1 qt heavy cream
1 dash salt and pepper
2 cups grated Parmesan cheese
Preparation
Over medium heat, add oil to a medium saucepan and let warm before adding shallots
Season with salt and pepper and allow shallots to sweat for about 5 minutes. Reduce heat and add chopped garlic
Once shallots have become translucent, deglaze the pan with white wine. Allow the alcohol to cook out, about 3-4 minutes, then add in heavy cream, then add in chicken base, bring to a slow boil, occasionally stirring, reduce heat to medium-low and simmer for another 10 minutes
The sauce should coat the back of a spoon. Turn the heat off and incorporate Parmesan cheese, season accordingly