Champagne Sauce
By Maryb-3
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Ingredients
- 1 C chicken stock
- 1/2 t crumbled dry thyme
- 1 shallot minced
- 1/8 t ground nutmeg
- 1 c champagne
- 1 c heavy cream
- 2 T cold unsalted butter, cut into 1/2" pieces
- sale and white pepper to taste
- 1T champagne vinegar
- 1/4 c champagne
Details
Preparation
Step 1
Place Chicken stock in saucepan; mix in thyme, shallot, nutmeg, and 1 c champagne. Bring to boil over medium heat. Continue cooking until mixture is reduced to 2-3 T. Strain mixture and return to saucepan;stir in heavy crea. Place saucepan over low heat and simmer for 2-3 minutes. Remove from heat and whisk in butter and season with sale and pepper to taste.Stir in vinegar. Just before serving stir in 1/4 c of champagne.
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