Kathy's Champagne Sauce

"This recipe was a winner in a Better Homes and Gardens recipe contest many years ago and I have wanted to try it forever. Last evening I prepared for my DH recipe #376798, Crab Stuffed Flounder. I used tilapia instead, because I couldn't find fresh flounder and I don't like it frozen, and prepared this sauce to go with.It was wonderful together, he said gourmet restaurant quality food! Both recipes are keepers. Try them!!"
 
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Ready In:
16mins
Ingredients:
6
Yields:
3/4 cups
Serves:
2-4
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ingredients

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directions

  • In a 2 quart saucepan bring the champagne to boiling; reduce heat and simmer, uncovered, about 8 minutes or until reduced to 1/2 cup.
  • Add whipping cream, cooking over medium heat about 8 more minutes or until reduced to about 2/3 cup.
  • Gradually stir hot mixture into egg yolks, return all to saucepan. Cook and stir till boiling. Add chives, salt and pepper.
  • Serve over fish or chicken.
  • Makes about 3/4 cup.

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RECIPE SUBMITTED BY

I am an avid cook and baker. I have a small wedding cake business, doing about 6 cakes each year strictly as a hobby. I collect cookbooks and my library is 600 plus books strong, I have recipes for practically ANYTHING and I am still looking for more. I am the mother of two beautiful daughters and the wife of a 'very special' man. His love for food inspires me to be the best cook that I can be!!<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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