Kathy's Champagne Sauce

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READY IN:
16mins
SERVES:
2-4
YIELD:
3/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add whipping cream, cooking over medium heat about 8 more minutes or until reduced to about 2/3 cup.
  3. Gradually stir hot mixture into egg yolks, return all to saucepan. Cook and stir till boiling. Add chives, salt and pepper.
  4. Serve over fish or chicken.
  5. Makes about 3/4 cup.

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