Wednesday, January 1, 2014

(Leftover) Champagne Sauce

Blue Champagne
Blue Champagne (Photo credit: Drunken Monkey)
Champagne Sauce for Chicken or Turkey
If you add the mushrooms, you can call this a Champignon (French for mushroom) sauce… or., if you get really good at making it, maybe a Champion Champignon Champagne Sauce.

·       2 tbsp. butter

·       2 tsp. flour

·       1 c. whipping cream or half and half or milk

·       1/3 c. champagne

·       1-2 tablespoons chopped green onions

·       (1 1/2 c. sliced fresh mushrooms)

·       Salt and pepper, to taste

Whisk
Whisk (Photo credit: jeff_golden)
Heat the butter in a pan over a low heat. Whisk in the flour. Whisk until the flour is completely incorporated with the butter. Remove from heat. Add the room temperature milk. Add the champagne. Blend or whisk together. Return to a low heat. Allow to simmer for a few minutes. Stir in the green onions, if desired. (Add the fresh mushrooms.)
Serve over nearly anything, ham, turkey, chicken, pork chops, roast chicken, etc. I’m not sure about serving it with beef.
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