Basil's champagne sauce

Yield: 2 Cups

Measure Ingredient
1 cup Chopped shallots
1 cup Chopped button mushrooms
1 cup Chopped leeks (white part)
¼ cup Chopped celery
\N \N Oil for sauteing
2 \N Bay leaves
4 \N Whole white peppercorns
4 cups Champagne
4 cups Clear fish stock, court bouillion or clam juice
4 cups Heavy cream
¼ cup Honey
¼ cup Chopped fresh tarragon
\N \N Salt and white pepper
½ cup Butter, softened

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.

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