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Champagne Cream Sauce |
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Champagne Cream SaucePrep Time: 20 min(s) | Cook Time: 1 hr(s) | Serves: 4 cups | Difficulty: Beginner | Ethnicity: Other |
Tools: | | chinois/fine mesh strainer | | cutting board | | kitchen twine | | large chef's knife | | measuring cups | | measuring spoons | | medium saucepan (2-quart) | | whisk | | wooden spoon |
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Serve over pork, chicken, fish or vegetables. | Ingredients: | | 3 tablespoon(s) olive oil | | 1 onion - peeled and medium diced (Learn How) | | 4 garlic cloves - peeled and smashed (Learn How) | | 3 cup(s) button mushrooms - thinly sliced | | 2 cup(s) Champagne | | 2 cup(s) - chicken stock (white) | | 2 cup(s) heavy cream | | 1 - bouquet garni - (thyme, rosemary, bay leaf) | | 1 pinch salt and pepper - to taste | |
Steps: | | -Heat a 4-6qt. stockpot to medium-high. Heat the oil and add the onion and garlic. Saute until translucent. | | -Saute the mushrooms until cooked down all of the way. | | -Add the champagne and reduce by half. Add the chicken stock, heavy cream and garni; reduce slowly over medium-low heat, about 1 hour. | | -Once reduced, strain through a chinoise and season. |
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