Onion Sour Cream White Wine Sauce
Sour cream and butter provide fats and make the sauce thick and silky, while dry white wine and lemon add gentle acidity. Reducing the wine and straining the sauce create an even texture.
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Servings: 5 (1 serving ≈ 195 gram)
Digestion time: 3 hour
Complete protein: ✔
Finely chop the onion (30 g) and fry it in the butter (25 g) until softened.
Pour in the dry white wine (300 g), heat it, and reduce it over low heat until the volume has decreased by about half.
Add the 30% sour cream (600 g), stir, and heat the sauce on the stovetop for 5 minutes.
Strain the sauce, add the lemon juice (20 g), stir until smooth, and serve warm.
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