White Wine Cashew Cream Sauce

1. 1

   Peel the skin off garlic clove, cut off woody stem end, and mince finely. Then sprinkle a couple of generous pinches of salt over the garlic, and using the side of a wide knife (a chef's knife works well), smash the salt into the garlic, creating a paste.

2. 2

   In a small saucepan, whisk together the white wine, chicken bullion, turmeric and garlic paste. Warm over medium heat until ingredients are well-combined and fragrant, just before the mixture starts to simmer.

3. 3

   Put cashew cream into a medium bowl. Pour white wine mixture into cashew cream, a little at a time to temper the cream, and whisk together until incorporated. Add salt.

4. 4

   Place sauce in a blender and blend on high until smooth. If sauce needs warmed before serving, it can be heated over very low heat on the stove or in the microwave. If warming on the stove, watch carefully as the cream may separate if over-heated.

5. 5

   Use as a finishing sauce on your favorite entree.

* Per serving · 4 servings · Values may vary.

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