Champagne Sauce Recipe

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Ingredients:

Serving

1 cup veloute sauce (prev. posted-made with fish stock for fish or chicken stock for chicken)
1 cup champagne or 1 cup sparkling wine
1/2 cup sweet onions or 1/2 cup shallot, minced
1/2 cup butter, cut into pats
1 1/2 tsp fresh tarragon, chopped

Directions:

Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
While the champagne and onions are cooking, heat but don't boil the veloute sauce.
Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	87.75 Kcal (367 kJ)
Calories from fat	69 Kcal
		% Daily Value*
Total Fat	7.67g	12%
Cholesterol	20.34mg	7%
Sodium	2.86mg	0%
Potassium	35.79mg	1%
Total Carbs	1.42g	0%
Sugars	0.69g	3%
Dietary Fiber	0.1g	0%
Protein	0.21g	0%
Vitamin C	0.5mg	1%
Vitamin A	0.1mg	3%
Calcium	7.1mg	1%

Amount Per 100 g
Calories	224.39 Kcal (939 kJ)
Calories from fat	176.43 Kcal
		% Daily Value*
Total Fat	19.6g	12%
Cholesterol	52mg	7%
Sodium	7.32mg	0%
Potassium	91.5mg	1%
Total Carbs	3.62g	0%
Sugars	1.76g	3%
Dietary Fiber	0.27g	0%
Protein	0.54g	0%
Vitamin C	1.4mg	1%
Vitamin A	0.2mg	3%
Iron	0.1mg	0%
Calcium	18.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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