Servings:
Servings 6 (1/3 cup each)
Ingredients
- 1 tablespoon thickenthin not/starch thickener
- 1 cup heavy cream
- 1/4 cup dry white wine
- 8 ounce clam juice
- 1 cup cheese
- 1/4 teaspoon salt
Preparation
Baking Directions:
Combine thickener and cream in a bowl; let stand for 3 minutes.
Meanwhile, bring wine to a boil in a small saucepan and let boil until almost completely evaporated, about 3 minutes.
Add broth and thickened cream and return to a boil.
Remove from heat and stir in cheese until melted.
Season with salt, cayenne and nutmeg.
Use right away or cover and refrigerate for up to three days.
Tips:
If you’ll be making this sauce to serve with chicken, replace the clam juice with lower sodium chicken broth.
