Side Pannel
Basil's Champagne Sauce
Ingredients List
- 1 c Chopped shallots
- 1 c Chopped button mushrooms
- 1 c Chopped leeks (white part)
- 1/4 c Chopped celery
- Oil for sauteing
- 2 Bay leaves
- 4 Whole white peppercorns
- 4 c Champagne
- 4 c Clear fish stock; court
- -bouillion or clam juice
- 4 c Heavy cream
- 1/4 c Honey
- 1/4 c Chopped fresh tarragon
- Salt and white pepper
- 1/2 c Butter; softened
Directions
Serve with Basil's 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.
MM-Recipes Digest V3 #161
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.
MM-Recipes Digest V3 #161
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