Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 1 small shallot, finely minced (about ¼ cup) (30g)
  • 2 cloves garlic, minced (approx. 2 tsp) (6g)
  • ¼ teaspoon red pepper flakes (0.5g)
  • ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (60ml)
  • 1 cup heavy cream (240ml)
  • ½ cup fish stock (or chicken stock if fish stock unavailable) (120ml)
  • 2 tablespoons tomato paste (30g)
  • 1 tablespoon lemon juice, freshly squeezed (15ml)
  • 1 tablespoon chopped fresh parsley (3g)
  • ½ teaspoon salt, or to taste (3g)
  • ¼ teaspoon black pepper, freshly ground, or to taste (0.5g)

Instructions:

  1. Melt butter in a saucepan over medium heat. Add shallots and garlic; sauté until softened and fragrant, about 3-5 minutes. Add red pepper flakes and cook for another 30 seconds.
  2. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 2-3 minutes.
  3. Stir in heavy cream, fish stock, and tomato paste. Whisk to combine.
  4. Bring the sauce to a gentle simmer and cook, stirring occasionally, until thickened to your desired consistency. This should take about 10-15 minutes. Visual cue: The sauce should coat the back of a spoon.
  5. Remove from heat. Stir in lemon juice, parsley, salt, and pepper. Taste and adjust seasoning as needed.
  6. Serve warm over your favorite seafood, pasta, or vegetables.