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| Basil's Champagne Sauce Recipe |
Category: Sauce
Rating:
N/A
Servings: 8
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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
1 oil for sauteing
2 bay leaves
4 whole white peppercorns
4 cup champagne
4 cup clear fish stock; court bouillion or clam j
4 cup heavy cream
1/4 cup honey
1/4 cup chopped fresh tarragon
1 salt and white pepper
1/2 cup butter; softened
Cooking 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.
Source: Basil's Restaurant, Michigan City, Indiana.
sauce
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