Champagne Sauce

Connie   posted 04-14-98  

   Source: "Fish on the Grill"   Contemporary Books, Inc. 

  Champagne Sauce
  1 cup chicken stock 
  1/2 tea. crumbled dried thyme 
  1 shallot, minced 
  1/8 tea. ground nutmeg 
  1 cup champagne 
  1 cup heavy cream 
  2 Tbl. cold unsalted butter, cut into 1/2 inch pieces 
  salt/pepper to taste 
  1 tablespoon champagne vinegar 
  1/4 cup champagne 

Place chicken stock in saucepan; mix in thyme, shallot, nutmeg, and 1 cup 
champagne.  Bring to a boil and continue to cook until you have reduced it to 2-3 tablespoons.

Strain mixture and return to saucepan and add the heavy cream.  Simmer over low heat 2 to 4 minutes. Remove from heat, add butter and whisk. 
Season with salt and pepper to taste. Stir in vinegar. 

Just before serving whisk in the 1/4 cup champagne. Serve warm. 

This sauce was poured warm over grilled salmon fillets. 

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