White wine cream sauce?

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MadameMimm

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Looking for a white wine cream sauce to top stuffed shells with.

I can't seem to find any.

Thanks in advance.
 
cut celery carrots onions and garlic boil with pepper corns and bay leaves add some fish bones cooke for 45 mins strain keep the liquid this is a light fish stock. step 2. in a frying pan fry in olive oil and a little butter one shalote one clove of garlic do not burn add salt and ground black pepper a little nutmeg to this add 2 spoones of your fish stock ,reduce add your white whine reduce,and then your cream add a knob off butter reduce untill you get the thicknes you want and your sauce is ready
 
* 1 cup heavy whipping cream
* white wine (add to taste start with a little at a time)
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon dried parsley


DIRECTIONS

1. In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
2. Reduce heat to low and simmer until thickened.
 
This béchamel sauce sounds difficult but it is super easy.

Here’s what you need:
5 tablespoons unsalted butter (always use unsalted butter so you can control the amount of salt in your dish)
1/2 cup all-purpose flour
4 cups whole milk (make sure the milk is warmed—it will cook a lot faster and smoother)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
A pinch of nutmeg
Use a saucepan to melt the butter over medium heat. Add the flour and whisk until smooth—that will take about 2 minutes.

Add the milk, gradually. Whisk it constantly until the sauce is thick, smooth, and creamy. This will take about 12 minutes. Be sure to not let sauce boil. Remove the sauce from the heat and stir in the salt, pepper and nutmeg. It’s that easy.

Here is a great stuffing for your shells.

1 box shells or manicotti or cannelloni pasta
1 cup ricotta cheese (use the whole milk, not reduced fat)
1 cup grated Parmesan cheese
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat (I’ve found if you can get jumbo lump, you find fewer shells)
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper

Preheat oven to 350 degrees F.

Fill your shells with the mixture and put in a buttered baking dish. Put a spoonful of the béchamel sauce on the bottom. Top the pasta shells with the remaining béchamel Sauce. Sprinkle the rest of the parmesan on top. Bake about 20 minutes. I usually turn the broiler on for a few minute to get the top to brown.
 
I am a former chef and it is almost like a white sauce or bechemel, when you make the roux (flour and fat), you stir in some stock and wine to make the base sauce once it has thickened then add your cream, to keep it from splitting use heavy cream/whipping, or a light cream with at least 18% butterfat, simmer this and then use it for your pasta, with this sauce you can add cheese, seafood, chicken or vegetables.
 
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