recipe: white wine cream sauce

so - a few weeks ago i made some dope Prosciutto and Arugula Pizza, which resulted in a delicious

problem of having a bit too much (really good) leftover prosciutto. i didn't want to just slap it on a sandwich and was trying to think of a fun recipe to use it in. then i ran into the most adorable little prosciutto pasta purses at Trader Joe's and it seemed like fate. pasta fates. we grabbed a shallot, a bottle of wine, and i went in search for a nice white wine sauce to pull it all together.

i've made a ton of white wine sauces, but some of them i do so quickly i never remember which i've tried, which i've liked,, etc. etc. hence why i need to write all of this down. i used the wine sauce 101 recipe from winefolly.com, which came out so damn good (that article is worth visiting - lots of little tips/facts for every which type of wine sauce). also hence, why i am writing this down. awesome, awesome dish when it all came together - gobs of awesome sauce, chunks of prosciutto and these little purses full of heaven.

ingredients list (sauce - enough for about 2-3 large servings): 

- 1 tbsp olive oil

- 2 tbsp butter, divided

- 1/2 a shallot, finely diced (about 1/4 cup)

- 1 or 2 cloves of garlic, minced

- 3/4 cup wine (i used sauvignon blanc, any dry/minimally sweet wine will do) 

- 1 tbsp flour

- 1 cup heavy whipping cream

to make: 

heat a medium-large skillet on medium high heat. add in 1 tbsp olive oil, 1 tbsp butter, and shallots to the pan. allow to cook 1-2 minutes (cooked down, but not at the point of being browned), and add in the minced garlic. cook garlic for 1 minute, then add in 3/4 cup wine.

reduce heat to medium, and let the wine reduce by about half. add in 1 tbsp butter, and once melted, whisk in the flour until the mixture is totally incorporated.

add in the heavy cream, lower the heat to medium-low, and allow sauce to simmer for 5-15 minutes (i usually call it done when i scrape a spoon along the bottom of the pan and it takes the liquid a few seconds to flow back together -- that's my 'just thick enough' test).