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Champagne Vanilla Sauce Recipe - Cooking Index

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Champagne Vanilla Sauce

Courses: Sauces
Serves: 4 people

Recipe Ingredients

1/2 cup 73g / 2.6ozChopped shallots
1 cup 237mlChampagne
1   Vanilla bean - halved lengthwise
1 1/2 cups 355mlHeavy cream
4 tablespoons 60mlCold unsalted butter - cut 1/2" pieces
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 teaspoon 5mlChampagne 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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