The addition of cream gives this sauce a very smooth texture. This sauce can be made without stock, but it will be lighter in flavor and body. Use this technique as a model for a world of sauces, substituting different seasonings and wines. Try this version with poultry or wildfowl.
Melt in a saucepan over medium heat:
1 tablespoon butter, preferably unsalted
Add and cook, stirring, until very lightly browned:
1/4 cup chopped shallots or scallions
3/4 cup chopped mushrooms
Add, increase the heat to high, and boil until reduced by half:
1 cup dry white wine
2 tablespoons chopped peeled fresh ginger
Add and continue to boil until reduced by half:
3 cups Chicken Stock or Express Chicken Broth (optional)
3/4 cup fresh orange juice
Add and cook until the sauce reaches a light saucelike consistency:
