White Wine and Garlic Dream Cream

White Wine and Garlic Dream Cream

59

"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

1 h servings 391 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 18.5g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

59
  1. 70 Ratings

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Most helpful positive review

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 r...

Most helpful critical review

I thought the sauce was a little sour, but that's maybe because of the white wine, that I used. Next time I will be more careful when adding the lemon juice. I would suggest adding smoked salmon...

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 r...

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 th...

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 pl...

Followed this recipe exactly and the flavor was good but the consistency wasn't the best. Be sure to constantly watch the sauce because the wine reduces super fast - I moved away from the pan a...

An absolutely great basis really for your own recipes. For example try adding bacon when frying the garlic. My only complaint was that it was too runny. So I'll use slightly less wine next t...

sooo yummy! I have made this over and over and it always turns out yummy. I didnt have any shallots last time, so I made it with red onions... i think it was even better.

I thought the sauce was a little sour, but that's maybe because of the white wine, that I used. Next time I will be more careful when adding the lemon juice. I would suggest adding smoked salmon...

Quite tasty. Although next time I will cut the lemon in half. I found it a little overpowering for my taste. I also added a tbs of flour to the sauce, as I found that it didn't thicken at al...

Excellent flavored sauce. I didn't have a lemon, so I used 2t of bottled lemon juice. This sauce really tasted good over scallops and chicken breast. Thanks for sharing.