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Sunday 2 September 2012

Champagne Cream Sauce


A boozy, creamy lemon sauce for pasta, seafood, or chicken.

1. In a pot, melt 3 tablespoons butter. If using, throw in chopped mushrooms and onions. 
2. Add 1/2  cup champagne and 1/2 cup cream [or milk, thicken with flour or corn starch]
3. simmer until thick. stir in fresh parsley, salt and pepper to taste.
4. serve on pasta, chicken, etc.

PAIR WITH: well, you can always drink the rest of the champagne. Either that, or a dry white wine, such as a Sauvignon Blanc. 

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