• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Basil's Champagne Sauce

  • Recipe Submitted by on

Category: Sauces

 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


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

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