Champagne Sauce

By Maryb-3

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

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.