Admin
Admin
Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: Champagne Sauce Sat Nov 08, 2008 9:12 pm | |
| Champagne Sauce 3 tbsp Bechamel Sauce1-1/3 cups chopped Spanish onion1/2 lb fresh mushrooms, sliced1 cup dry champagne2 cups heavy cream1/4 tsp salt1/8 tsp pepper1 tbsp cognac (optional) Make Bechamel SauceMeasure amount needed refrigerate remainder, to use another timeIn medium saucepan, combine onion, mushrooms, and champagne, cook uncovered and over high heat, until liquid is evaporated about 15 minutesRemove from heatAdd Bechamel Sauce, cream, salt, and pepperSimmer stirring constantly, 20 minutes or until thickenedStrain through cheesecloth, discard vegetablesIf desired stir in CognacDelicious with any white fishMakes about 3-1/2 cups | |
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