makes 300 ml (1/2 pint)
3 tbsp snipped chives
5 cloves garlic, crushed
1 tbsp (1/2 oz) butter
125 ml (4 fl oz) dry white wine
1 cup (8 fl oz) 250 ml single cream
Saute chives and garlic in heated butter in a heavy-based saucepan.
Add wine and boil until sauce thickens.
Stir in cream and heat through.
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