|A creamy, herby, winey, vegan sauce.|
|Yield||about a cup|
Heat the oil, add shallot and salt, and sauté for 2 minutes, until softened. Add garlic and sauté another 30 seconds.
Add in stock and wine, bring to a boil, lower heat, and simmer for 5 minutes.
Stir in the cream and continue simmering until slightly thickened, 2-3 minutes.
Remove from heat and stir in herbs and pepper.
|Notes||Herby wine sauce is delicious with pan-fried seitan and oven-fried tofu.
Adapted from the recipe for "White wine herb sauce" in Alicia C. Simpson’s Quick and Easy Vegan Celebrations (read my review).
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