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Ingredients
| champagne wine: 1 cup |
| heavy whipping cream (fluid): 1/2 cup |
| eggs: 2 (yolks only, beaten) |
| chives (chopped): 1 Tbl (snipped) |
| salt: 1/8 tsp |
| black pepper: 1/8 tsp (fresh coarse ground) |
Kathy's Champagne Sauce
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
16 min -
Servings
1 serving(s)
Tags
- 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.