Champagne Butter Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Brut Champagne,
4: Shallots, minced
2 tbsp: Whipping cream,
8 tbsp: Butter, chilled -- cut into pieces
Directions:
Boil Champagne and shallots in heavy small saucepan until liquid is
reduced to 2 tablespoons, about 30 minutes. Reduce heat to low. Whisk
in 2 tablespoons whipping cream. Reduce heat to warm. Gradually whisk
in 8 tablespoons butter, 1 or 2 tablespoons at a time, removing pan
from heat briefly if drops of melted butter appear. (Take care that
the sauce does not break down, but if it does at any time, remove
from heat and whisk in 2 tablespoons cold butter.) Serve over broiled
or panfried scallops.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp
reduced to 2 tablespoons, about 30 minutes. Reduce heat to low. Whisk
in 2 tablespoons whipping cream. Reduce heat to warm. Gradually whisk
in 8 tablespoons butter, 1 or 2 tablespoons at a time, removing pan
from heat briefly if drops of melted butter appear. (Take care that
the sauce does not break down, but if it does at any time, remove
from heat and whisk in 2 tablespoons cold butter.) Serve over broiled
or panfried scallops.
Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking
Source from luhu.jp
Tags
Salsa/sauce