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:

Cooking Tip

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.

Cooking Tip

Sherry Vinegar

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