White Wine Marjoram Cream Sauce

Saute sliced or chopped onion in butter over medium heat for several minutes in a large saucepan, stirring occasionally.

Add garlic after onions are soft and golden brown. (Note: Do not burn the onions or garlic. Keep heat low enough that the onions and garlic are simmering in the butter.)

Add white wine, marjoram, and pepper. To stretch the recipe, you can add some chicken or beef broth.

Simmer for 4 minutes until sauce thickens.

Lower the temperature, remove from heat and add dollops of sour cream. Stir thoroughly until sauce is lovely creamy consistency.

Return to lowest heat and stir occasionally until heated through.

Tip: You can add any pre-cooked meat or mushrooms, etc. and heat through before serving over pasta. This is excellent with leftover steak strips or chicken.

Enjoy!