re: White cream sauce recipe

Ingredients:
1 quart heavy cream
1/4 pound butter (1 cube)
2 1/2 tablespoons garlic, chopped
1 cup white wine (chardonnay works well)
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon garlic powder

Instructions:
In a 2 1/2 - 3 quart sauce pan over medium-low, heat the heavy cream to 170 degrees F, using a thermometer to be accurate and stirring frequently
In the meantime, melt the butter in another sauce pan and add the wine, garlic and salt and pepper and bring to a boil over medium heat
Reduce heat to medium-low and cook until the volume is reduced by half
At this point, add the wine mixture to the heated heavy cream and stir for 15 more minutes (do not boil)