Yield: 2 Cups
|1 cup||Chopped shallots|
|1 cup||Chopped button mushrooms|
|1 cup||Chopped leeks (white part)|
|¼ cup||Chopped celery|
|Oil for sauteing|
|4||Whole white peppercorns|
|4 cups||Clear fish stock, court bouillion or clam juice|
|4 cups||Heavy cream|
|¼ cup||Chopped fresh tarragon|
|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.