2 tsp olive oil
1 white onion, finely sliced
1 clove garlic, crushed
1/2 cup dry white wine
1/2 cup chopped fresh basil leaves
Heat the oil in a pan. Cook onion and garlic until soft but not coloured.
Add wine and simmer uncovered for 5 minutes or until reduced by half. Add the cream and simmer for a further 5 minutes or untl the sauce thickens. Remove from heat and stir in basil.
Serve immediately with lamb, beef, chicken or pork.