"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Champage-Butter Sauce Recipe

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This recipe for Champage-Butter Sauce, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
treva jackson
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons minced shallot (red onion if not shallot)
1/4 cup dry champagne or dry white wine
2 tablespoons chicken broth
2 tablespoons lemon juice
2 tablespoons heavy cream
1 stick (4 oz) cold butter cut in large chunks
1 teaspoon chives
salt to taste

Directions:
Directions:
In a saucepan over medium heat, saute shallots in 1 T. butter until soft (do not brown). Add champagne, broth, and lemon juice; simmer until reduced by half, about 5 minutes.

Reduce heat to medium-low and stir in heavy cream. Whisk in cold butter by tablespoons, stirring constantly. Do not add more until the previous piece has melted completely.

Strain the sauce through a fine mesh streainer. Stir in the chopped chives and salt to taste. Serve immediately, or remove from heat and hold in a bowl nested in a larger bowl of hot water.

Number Of Servings:
Number Of Servings:
3/4 cup
Preparation Time:
Preparation Time:
Serve with steamed salmon.

 

 

 

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