Extra virgin olive oil for sautéing the shallots and garlic
1 Tbsp. chopped shallots
1 Tbsp. minced garlic
1/4 cup dry white wine
1 1/2 cups unsweetened MimicCreme
Salt and black pepper, to taste
•Heat the olive oil over medium heat in a small saucepan. Sauté the shallots and garlic until softened.
•Add the white wine and reduce until approximately 2 Tbsp. of the liquid is left. Add the MimicCreme, lower the heat, and reduce by 1/3. Season with the salt and pepper.