BEURRE BLANC CHAMPAGNE SAUCE

By á-32773

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

Preparation

Step 1

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