BEURRE BLANC CHAMPAGNE SAUCE

BEURRE BLANC CHAMPAGNE SAUCE
BEURRE BLANC CHAMPAGNE SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup Champagne or other sparkling white wine

  • 2

    tablespoons minced shallot (1 small)

  • 1

    garlic clove, minced

  • 1/8

    tsp. white pepper and chipotle powder (or to taste)

  • 1

    tablespoon Champagne vinegar or white-wine vinegar

  • 1/2

    cup heavy cream

  • 1/2

    stick (1/4 cup) cold unsalted butter, cut into 4 pieces

  • 2

    tablespoons chopped fresh chives

Directions

Add Champagne, shallot, garlic, white pepper, chipotle and vinegar in heavy sauce pan. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.) Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Return liquid to pan, then add cream. Boil sauce until reduced to about 1/2 cup, 3 to 5 minutes. Reduce heat to low and add butter, then chives, and swirl skillet until butter is incorporated. Remove from heat and season with salt and white pepper. To keep sauce warm: Place sauce into a heat proof bowl suspended over a pan with a few inches of water (over medium-low heat for up to 30 minutes) until ready to serve

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