Creme Sauce - Chef Patrick Louineau, Chef, University of Notre Dame Test Kitchen.

Chef Louineau prepared this simple sauce and served it with the Poached Chicken Roulade.  It is a thin and tasty accompaniment for many poultry and fish entrees.

Ingredients:

4 oz. butter, sliced
8 oz. mushrooms, sliced
1 cup white wine
3 cups heavy cream
1 tsp salt
1/4 tsp white pepper
1 tbsp chopped parsley

Heat butter in a pan until melted.  Add mushrooms and saute until tender and cook until wine almost reduced.  Add cream, parsley, salt and pepper and cook until sauce is lightly thickened.  The final consistency should be thin but not watery.