Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1287.66 Kcal (5391 kJ) | ||
| Calories from fat | 1013.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112.63g | 173% | |
|---|---|---|---|
| Cholesterol | 368.72mg | 123% | |
| Sodium | 1258.92mg | 52% | |
| Potassium | 657.72mg | 14% | |
| Total Carbs | 26.79g | 9% | |
| Sugars | 8.77g | 35% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 6.62g | 13% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.9mg | 5% | |
| Calcium | 187.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 229.19 Kcal (960 kJ) | ||
| Calories from fat | 180.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.05g | 173% | |
|---|---|---|---|
| Cholesterol | 65.63mg | 123% | |
| Sodium | 224.07mg | 52% | |
| Potassium | 117.07mg | 14% | |
| Total Carbs | 4.77g | 9% | |
| Sugars | 1.56g | 35% | |
| Dietary Fiber | 0.45g | 10% | |
| Protein | 1.18g | 13% | |
| Vitamin C | 1.5mg | 14% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.2mg | 5% | |
| Calcium | 33.3mg | 19% | |
* 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.
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