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"The belly rules the mind."--Spanish Proverb

Champagne Sauce Recipe

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This recipe for Champagne Sauce is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Cups Heavy cream
½ Pound Butter (two sticks)
3 Tablespoons Fish base
1½ Teaspoons White pepper
2 Tablespoons Lemon juice
Champagne
Kosher Salt

Fish Base:
Fish bones
Celery
White onion
Water
Directions:
Directions:
Fish Base:

Bring large pot of water to a boil and add in bones, several stalks of celery and one medium white onion, chopped in half. Simmer for an hour and strain. Reserve remaining liquid for later use. Can be frozen for up to one month.

For Champagne Sauce:

In a medium saucepan, melt butter, add in cream, fish base, lemon juice and white pepper. Let simmer until sauce thickens slightly. Stir often so sauce doesn't boil over or scald. Reduce heat and top with champagne (only a small amount, no more than a couple ounces). Stir to combine and add salt to taste.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Pairs perfectly with a nice piece of grilled fish or crab cakes.

This recipe came from the chef at Retro Bistro, where I used to work.

 

 

 

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