Wanna uplevel your meal with a creamy, decadent sauce? This Sherry Cream Sauce brings a velvety texture and subtly sweet flavor to your meal with just 6 simple ingredients.
As a busy mom with a gourmet palate, a simple sauce is often my solution to elevating meals, and this easy cream sauce recipe is at the top of my list.
Similar to my White Wine Cream Sauce, this sherry-based sauce relies on just 6 ingredients to bring delicious flavor in only 15 minutes and one pot.
Plus, this homemade sauce is so versatile! Delicious on anything from fish to steak to pasta, to even roasted vegetables or mashed potatoes. Truly, it’s deliciousness knows no bounds.
Creamy Sherry Sauce Ingredient Highlights
I use sherry cooking wine in this recipe because it’s affordable and easy to find! You can use any sherry you have on hand.
Both heavy whipping cream and regular cream work well in this recipe. I used regular cream in the sauce pictured in this post.
How I Make Sherry Cream Sauce
Cook the Shallots First
Peel and dice the shallots and cook them in the butter until they are soft and fragrant. I like to use a saucepan because it speeds up the thickening process of your sauce, but a small pot works, too.
I keep my stovetop on medium heat the whole time. Once your shallots are cooked, add the sherry, salt, and pepper. Continue to heat, stirring occasionally, until most of the liquid has evaporated.
Lastly, add your cream. Continue to heat and stir frequently as it bubbles and thickens. Remove it from heat once you’re happy with the consistency.
For serving over starches like pasta or rice, you’ll probably want to keep it on the thinner side. For serving over meat or veggies, I like to give it a little extra time to thicken.
Pictured, I served it over a Portobello Mushroom Steak with my Roasted Honey Gold Potatoes and 10-Minute Cast-Iron Asparagus.
How to Properly Store and Reheat Leftover Creamy Sauce
This cream sauce with sherry will last up to one week in the refrigerator in an airtight container. I don’t recommend freezing any cream-based sauces as they will likely separate.
To reheat this sherry sauce, always go low and slow, whether you’re using the microwave or the stove.
In the microwave, heat on the lowest setting in 30 second intervals, stirring in between. If it seems too thick, you can always add a little extra cream or sherry to thin it out.
If you are reheating it on the stove, stir frequently and continue to assess the consistency, adding extra cream or sherry when necessary.
6-Ingredient Sherry Cream Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot
- ¾ cup sherry cooking wine
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¾ cup heavy or regular cream
Instructions
- Melt the butter in a saucepan or small pot over medium heat. Peel and dice your shallot and add it to the melted butter and sauté for 3-5 minutes until fragrant and soft.2 tablespoons unsalted butter, 1 large shallot
- Add the sherry, salt, and pepper and bring to a simmer, still over medium heat. Continue to simmer stirring occasionally until it reduces and most of the liquid has evaporated.¾ cup sherry cooking wine, ¼ teaspoon black pepper, ¼ teaspoon salt
- Add the cream and continue to simmer, stirring frequently, assessing the consistency. When you are happy with the thickness, remove from heat and serve hot. The longer you simmer, the thicker your sauce will be. For serving over pasta, keep it on the thinner side to easily toss. Otherwise, I like it thick!¾ cup heavy or regular cream
Pro Tips
- For more delicious sauces to kick the flavor of your dish up a notch, check out these sauces and dressings.
