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How to Make Cream Sherry (4 Steps)
Sherry cream sauce should be a staple in any kitchen. It is simple to make and makes an ideal accompaniment for chicken, vegetables, and even seafood such as shrimp. It has a subtle, buttery taste and its smooth, velvety texture pairs well with a variety of meats and vegetables.
Things You'll Need
- Saucepan Skillet Stovetop Butter - 1/2 cup Salt - 1 tsp. White Pepper - 1/2 tsp. Flour - 1/2 cup Lemon juice - 2 Tbs. Chicken stock - 2 cups Sherry - 1/2 cup Heavy cream - 1 cup
Making Sherry Cream Sauce
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Begin by pouring the cream into the saucepan and heating slowly over low heat until small bubbles appear around the sides of the pan. This is called scalding.
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Put the butter in a skillet set over low heat. Melt.
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Put the juice, spices, and flour into the skillet. Add chicken stock slowly, stirring constantly
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Add the sherry and heavy cream and cook until heated through.
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