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-> [Alcoholic, Sauces & Dressings] -> [Basil's champagne sauce Recipe] |
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Basil's champagne sauce
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| Artist: |
_ |
| Categories: |
Alcoholic, Sauces & Dressings |
| Yield: |
2 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Serve with basil"s crab cakes louisiana-style. | | 2 | In a skillet, saute shallots, mushrooms, leeks and celery for 5 minutes in just enough hot oil to cover the bottom of the pan. | | 3 | Add bay leaves and white peppercorns; cook, stirring, for 2 minutes. | | 4 | Add champagne; cook over medium heat until reduced by half, about 7 to 10 minutes. | | 5 | Add fish stock; continue cooking until reduced by half, another 7 to 10 minutes. | | 6 | Add cream; reduce heat to low and cook until slightly thickened, about 20 to 30 minutes. | | 7 | Remove from heat. | | 8 | Strain; discard vegetables and bay leaf and return the sauce to the pan. | | 9 | Whisk in honey, tarragon, salt and white pepper. | | 10 | Add butter, stirring until melted. |
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