Ham Chiffonade in Cream Sauce

Supple, silky strips of ham coated in a white wine cream reduction that perfectly coats the spoon. Shallots provide depth to the richness of the butter.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 442
• Protein: 28 g
• Carbs: 8 g
• Fat: 32 g

Ingredients

• 400 g Ham ( in thin strips )
• 2 piece Shallot ( minced )
• 30 g Salted butter
• 100 ml Dry white wine
• 200 ml Cream
• 10 g Flat-leaf parsley ( chopped )
• 1 pinch Black pepper ground

Instructions

1. Preparing the ham

   Cut the ham slices into strips about 1 cm wide. They should be supple to easily curl into the sauce.

2. Sweating the shallots

   Finely mince the shallots. In a sauté pan, melt the salted butter. When it foams, add the shallots and sweat them without browning until translucent.

3. Deglazing and reducing

   Pour in the dry white wine to deglaze the pan. Let it reduce by half over high heat to concentrate the flavors.

4. Binding with cream

   Add the cream. Simmer gently until the sauce thickens and coats the back of a spoon. Season generously with pepper.

5. Finishing

   Submerge the ham into the hot sauce. Stir gently so the strips loosen up. Sprinkle with chopped flat parsley just before serving.

Chef's tips

• Do not salt the sauce; the ham and butter provide enough naturally.
• Use high-quality sliced ham from the deli; the result will be much more tender.

Storage

Keeps for 48h in the fridge. Reheat gently in a pan with a splash of water if the sauce has thickened too much.