Chive Crab Cake Sauce

Simple sauce created by reducing wine, vinegar and stock, adding heavy cream, butter and chives. Prefect sauce for traditional style crab cakes.

Ingredients -

1/4 cup Dry White Wine
1 teaspoon Sherry Vinegar
1/4 cup Vegetable Stock
2 tablespoons Heavy Cream
2 tablespoons unsalted Butter, diced
4 tablespoons chopped Fresh Chives

Preparation:

1. Add dry white wine, sherry vinegar and vegetable stock to saucepan.

2. Heat over medium heat, and reduce volume by half.

3. Stir in heavy cream and cook another 4 minutes.

4. Add butter pieces one by one, stirring while they melt.

5. Remove sauce from heat and add chives.

6. Serve hot over crab cakes.

Variations and Recipe Ideas:

Crab Cake Tips -

Dry White Wine

Chardonnay or Sauvignon Blanc are good choices for this sauce. Choose a good dry white wine you would enjoy drinking, as the quality of the wine will affect the outcome of the dish.

Crab Cake Tips -

Sherry Vinegar

Sherry vinegar is the same thing as sherry wine vinegar. The sherry vinegar can be substituted by using balsamic vinegar or red wine vinegar.

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