Scaling up a Chardonnay cream sauce for a family dinner on Wednesday.
OG recipe makes enough for 3 servings; need to triple it. The initial thought is to obviously triple everything and cook as normal, but it feels that would take a prohibitively long time to reduce 6C chard to a dry slurry. Would a solid, efficient plan be to prep 3x sauce tomorrow, all the way up to when cream would be added, then on Wednesday re-warm shallot/chard reduction, add the cream/butter and prep for service?
1/3-1/2C minced shallots 2-3 cloves minced garlic Scant 1/2 tsp kosher salt (I do by feel) ~1/8tsp 35k cayenne 3/4C heavy cream 2C Chardonnay 2+1 tbsp unsalted butter Shredded parm (garnish)
Sauté shallots, garlic, cayenne, salt in 2tbsp butter. As shallots just barely start to brown, add Chardonnay. Reduce down until almost entirely cooked out. A dry slurry, if you will. Add cream and remaining 1TBSP butter. Whisk, bring to a boil for a min, remove from heat and serve. Serve over spaghetti rigati and garnish with parm.
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