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Pastimes : Where the GIT's are going

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To: Ish who wrote (74677)	4/20/2004 1:52:48 PM
From: Carolyn	Read Replies (2) of 225578

This one looks similar to the one I had: Champagne Sauce (Makes 1-1/4 cups) 1 tablespoon minced shallot 1/2 cup dry champagne 2 tablespoons champagne vinegar 1/2 cup heavy (whipping) cream 4 tablespoons unsalted butter, cut into small pieces Salt and freshly ground white pepper to taste Place the shallot, champagne and vinegar in a small saucepan over medium heat. Bring to a boil and cook to reduce by one third. Add the cream to the pan and cook to reduce again by one third. Remove the pan from the heat but keep the burner on low. Whisk in the butter one piece at a time. Return the pot to the burner for a few seconds if the sauce cools too much to melt the butter. Season the sauce with the salt and pepper. Strain through a fine-meshed sieve and keep warm over hot water. The sauce may be made up to 2 hours ahead and kept in a warm thermos.

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