Ham Chiffonade in Cream Sauce
Ingredients
- 400 gHam (in thin strips)
- 2 pcShallot (minced)
- 30 gSalted butter
- 100 mlDry white wine
- 200 mlCream
- 10 gFlat-leaf parsley (chopped)
- 1 pinchBlack pepper ground
Method
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.
- 1
Cut the ham slices into strips about 1 cm wide. They should be supple to easily curl into the sauce.
- 2
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
Pour in the dry white wine to deglaze the pan. Let it reduce by half over high heat to concentrate the flavors.
- 4
Add the cream. Simmer gently until the sauce thickens and coats the back of a spoon. Season generously with pepper.
- 5
Submerge the ham into the hot sauce. Stir gently so the strips loosen up. Sprinkle with chopped flat parsley just before serving.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48h in the fridge. Reheat gently in a pan with a splash of water if the sauce has thickened too much.
