Summer Corn Cream Sauce




  1. Cook corn and shallots in butter in a heavy saucepan, on low heat for 15 minutes, DO NOT brown.
  2. Add Vermouth and reduce gently until almost dry
  3. Add cream and stock, season lightly with salt and pepper
  4. Simmer until reduced by 1/3
  5. Transfer to food processor or use emersion blender, to get an almost smooth yet slightly chunky consistency
  6. Finish with Chives

Submitted by Alfresco Pasta

Great sauce to go with ravioli—featuring summer corn.  Even though it is a cream sauce, it comes out very light and everytime we make it people can’t seem to get enough!

Best with:  Lobster & sweet corn ravioli, spring pea and marscapone ravioli, and shrimp and langoustine ravioli