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"This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools; use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo."
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Ingredients2 h 10 m servings 136 cals
Original recipe yields 200 servings (200 meals)
- Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.
- Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.
- Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.
- Cook's Note:
- Add Parmesan cheese to the sauce or you can add it as you cook your meal. You can add Swiss cheese or substitute it for the Parmesan cheese.
Per Serving: 136 calories; 14.3 g fat; 1.2 g carbohydrates; 0.8 g protein; 53 mg cholesterol; 18 mg sodium. Full nutrition