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Cream Sauce without the Cream
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Brief Description
A creamy sauce to use as a replacement for cream in any favorite soup, pasta or sauce.
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Main Ingredient
broth
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Category: Sauces and marinades
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Cuisine: Southern
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Prep Time: 10 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This recipe makes a big batch, so refrigerate or freeze the extra to use in other recipes.
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Posted By: cookingmama
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Posted On: Jan 21, 2013
Number of Servings:
Ingredients:
- 1 tablespoons - extra-virgin olive oil
- 1 cups - onion finely chopped
- 2/3 cups - long or medium-grain white rice
- 5 cups - reduced-sodium chicken or vegetable broth
- 1 cups - dry white wine
- 1/4 teaspoons - salt or more to taste
- - freshly ground pepper preferably white
Directions:
Heat oil in large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until rice is very soft and liquid is greatly reduced, about 25 minutes. Cool slightly.
Transfer mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender). The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with salt and pepper.
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