A versatile sauce that complements chicken, fish and many vegetables.
In a medium sauce pan heat oil over medium heat.
Sauté the shallots until tender and translucent. About 5 minutes.
Add the garlic and continue to sauté for 1-2 more minutes until fragrant, but not browned.
Add the white wine, increase heat to medium high and simmer until reduced by half, about 5 minutes.
Add heavy cream and bring to another simmer.
Stir in the Parmesan cheese until smooth and creamy.
Season with salt and pepper and finish with some parsley.