This is a classic sauce ... wine, bone marrow, garlic and shallots for a rich, savoury flavour. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme ...

Once the garlic has softened, deglaze with chicken broth, white wine, and some heavy cream. Flavor the sauce with rosemary ...

Once the corn has melded with the seasonings, just pour the mixture into a blender along with a splash of white wine ... and rosemary. For a hint of freshness, add more chopped herbs like just before ...