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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This recipe was a winner in a Better Homes and Gardens recipe contest many years ago and I have wanted to try it forever. Last evening I prepared for my DH Crab Meat Stuffed Flounder, Crab Stuffed Flounder. I used tilapia instead, because I couldn't find fresh flounder and I don't like it frozen, and prepared this sauce to go with.It was wonderful together, he said gourmet restaurant quality food! Both recipes are keepers. Try them!! Ingredients:
1 cup champagne |
1/2 cup heavy whipping cream |
2 beaten egg yolks |
1 tablespoon snipped fresh chives |
1/8 teaspoon salt |
1/8 teaspoon fresh coarse ground black pepper |
Directions:
1. In a 2 quart saucepan bring the champagne to boiling; reduce heat and simmer, uncovered, about 8 minutes or until reduced to 1/2 cup.
2. Add whipping cream, cooking over medium heat about 8 more minutes or until reduced to about 2/3 cup.
3. Gradually stir hot mixture into egg yolks, return all to saucepan. Cook and stir till boiling. Add chives, salt and pepper.
4. Serve over fish or chicken.
5. Makes about 3/4 cup.
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