Basils Champagne Sauce Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1 cup: Chopped shallots,
1 cup: Chopped button mushrooms,
1 cup: Chopped leeks, white part
1/4 cup: Chopped celery,
Oil for sauteing,
2: Bay leaves,
4: Whole white peppercorns,
4 cup: Champagne,
4 cup: Clear fish stock, court bouillion or clam juice
4 cup: Heavy cream,
1/4 cup: Honey,
1/4 cup: Chopped fresh tarragon,
Salt and white pepper,
1/2 cup: Butter, softened
Directions:
Serve with Basils Crab Cakes Louisiana-Style.
1. In a skillet, saute shallots, mushrooms, leeks and celery for 5
minutes in just enough hot oil to cover the bottom of the pan. Add
bay leaves and white peppercorns; cook, stirring, for 2 minutes.
2. Add Champagne; cook over medium heat until reduced by half, about
7 to 10 minutes. Add fish stock; continue cooking until reduced by
half, another 7 to 10 minutes. Add cream; reduce heat to low and cook
until slightly thickened, about 20 to 30 minutes.
3. Remove from heat. Strain; discard vegetables and bay leaf and
return the sauce to the pan. Whisk in honey, tarragon, salt and white
pepper. Add butter, stirring until melted.
Source: Basils Restaurant, Michigan City, Indiana.
Source from luhu.jp
1. In a skillet, saute shallots, mushrooms, leeks and celery for 5
minutes in just enough hot oil to cover the bottom of the pan. Add
bay leaves and white peppercorns; cook, stirring, for 2 minutes.
2. Add Champagne; cook over medium heat until reduced by half, about
7 to 10 minutes. Add fish stock; continue cooking until reduced by
half, another 7 to 10 minutes. Add cream; reduce heat to low and cook
until slightly thickened, about 20 to 30 minutes.
3. Remove from heat. Strain; discard vegetables and bay leaf and
return the sauce to the pan. Whisk in honey, tarragon, salt and white
pepper. Add butter, stirring until melted.
Source: Basils Restaurant, Michigan City, Indiana.
Source from luhu.jp