4:2:1 Chicken Stock : White Wine : Cream.That is 4 parts low-sodium chicken stock, parts white wine, and if desired 1 part cream.
For each 2 parts chicken stock we sauté 1 medium minced shallot in tbsp. of oil or clarified butter, when it's translucent add 1 clove of minced garlic. Stir for 30 or 45 seconds and add liquids, then reduce by at least half. When it's reduce test for salt and pepper. Add some minced parsley, and spoon over your vegetables, fish, chicken or what ever you need to sauce.
For a variation, I sometimes add a splash of Madeira or Marsala, or the juice of a lemon.