Champagne Vanilla Sauce

Recipe Ingredients

1/2 cup	73g / 2.6oz	Chopped shallots
1 cup	237ml	Champagne
1		Vanilla bean - halved lengthwise
1 1/2 cups	355ml	Heavy cream
4 tablespoons	60ml	Cold unsalted butter - cut 1/2" pieces
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Champagne vinegar

Recipe Instructions

In a saucepan, combine the shallots and Champagne. Scrape the vanilla seeds from the split pod into the pan and add the vanilla pod halves. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.

Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.

Whisk in the butter until smooth and strain the sauce through a fine mesh strainer, pressing on the solids to extract as much liquid as possible. Season, to taste, with salt, pepper, and vinegar and serve immediately over fish or shellfish.

Note: If sauce is made in advance, keep warm in a bain marie over barely simmering water.

This recipe yields about 1 generous cup, 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B05) - from the - TV FOOD NETWORK

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