Extend it.

Fry up a bunch of pork chops just to get the fond.

Interesting idea kframe... But I'm less concerned with lack of fond (I'm going to be using 3 tenderloins, most likely), and more concerned with how the sauce will thicken with substantially more liquid added...

You have a couple of ways to give substance to the sauce.
One is to cook up some veggies, onions, celery , mushrooms carrots, peppers...whatever fits your mode, sauteing for a long time and them mashing or puireeing.
Adding cream and cooking it down
or adding a roux.
or a slurry. For a slurry, mix some flour, think 2 T flour for a cup of liquid, with 1/2 cup of wine or broth and whisk until smooth and add slowly to the simmering sauce.
Linda C

Trying to understand here... is the sauce just made of white wine, cream and fond?

If so, I would think that you would just reduce by cooking longer if needed. Probably when you tested the sauce you only had a very small amount, which would reduce quite fast. Now wanting more sauce, it's going to take longer. I wonder if you could do the reduction early, then just need to add the fond. The fond would reduce quickly on the stove, then add the already reduced cream mixture. All done!

On the other hand..... you could use some cornstarch, added to the sauce until you reach the right consistency. Just dissolve some cornstarch in a little cold water. The easy way to do it.

Nancy

Hmmm... Yep, Nancy, my original sauce was just white wine, cream, and fond, and it was divine. I thought here I might extend it with a little broth as too much wine might be overpowering.. And you're exactly right, it reduced in a flash. I guess my question is, having not worked with cream very much, I'm trying to imagine -- ok, lets say I used 1/4 cup broth / wine mix, and 3/4 cup cream. That seems like it would be really liquidy -- how much would I need to reduce that to get it to have the consistency of a thickened sauce? Would I need to reduce it by half? I just don't know what the thickening properties of heavy cream are when you boil it down...

But I like that idea of doing the reduction early...

Thanks for your patience with me everyone!

I think you are on the right thoughts. I am going to add a link to a recipe that is sorta, kinda close to what you are talking about.

Hope it helps..... :-)

Here is a link that might be useful: Scallop recipe

I do medallions with a garlic, wine and cream reduction and when I want more sauce I just use more wine. When it's reduced and thickened, I add the cream and reduce a little more. Yum.

I do sauces like that all the time. Just start off with more of everything and it will reduce. Keep the heat high while you're boiling your reduction- some feel you shouldn't boil cream but I find the main objection to that is you have to watch it like a hawk when it's getting close or it gets TOO thick. However, if that happens, or even if it separates, add more cream and re-boil.

For making sauces, there are two prime ingredients that a chef cannot overlook having in their refrig! They are beef and chicken bases. I buy mine from Smart and Final; they come in plastic jars about the size of the old Noxema jars - lol. They are thick, like paste almost, and are highly concentrated mixtures made from beef or chicken as the case may be. After adding a little liquid to the fond in a pan and scraping it all into a liquidy mixture, then you use about a tsp. or so (depending on the qty. of sauce you're seeking) and add more water or liquids to dilute. I usually use the beef base for pork. I then add some more wine, a small portion of which has been thoroughly mixed in a little 2 oz. cup with, say, 2 tsp. of cornstarch as my thickener and start pouring that into the sauce until it reaches the thickness that I want. Sometimes finish it off with a little butter, which adds a nice gloss and flavor. These jars last me 2-3 years easily. They do have a lot of salt since it is so concentrated, which also allows it to be so long-lasting. Adds tremendous flavor boosts. I learned this during a French cooking class of 10 weeks when one doesn't have access to brown or chicken stock.

arline