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Basil s Champagne Sauce

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 o, r clam juice
4 cup heavy cream
1/4 cup honey
1/4 cup chopped fresh tarragon
1 salt and white pepper
1/2 cup butter, softened




 
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Preparation
 
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.

 

 
Servings: 2

 

 

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