Basil's champagne sauce
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped shallots |
| 1 | cup | Chopped button mushrooms |
| 1 | cup | Chopped leeks (white part) |
| ¼ | cup | Chopped celery |
| Oil for sauteing | ||
| 2 | Bay leaves | |
| 4 | 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 |
| Salt and white pepper | ||
| ½ | cup | Butter, softened |
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.