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  Basil's Champagne Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 208
Ingredients:
1 cup Chopped shallots
1 cup Chopped button mushrooms
1 cup Chopped leeks (white part)
1/4 cup Chopped celery
Oil for sauteing
2 Bay leaves
4 Whole white peppercorns
4 cup Champagne
4 cup Clear fish stock, court bouillion or clam juice
4 cup Heavy cream
1/4 cup Honey
1/4 cup Chopped fresh tarragon
Salt and white pepper
1/2 cup Butter, softened
Instructions:
Serve with Basil's Crab Cakes Louisiana-Style.

1. In a skillet, saute shallots, mushrooms, leeks and celery for 5
minutes in just enough hot oil to cover the bottom of the pan. Add
bay leaves and white peppercorns; cook, stirring, for 2 minutes.

2. Add Champagne; cook over medium heat until reduced by half, about
7 to 10 minutes. Add fish stock; continue cooking until reduced by
half, another 7 to 10 minutes. Add cream; reduce heat to low and cook
until slightly thickened, about 20 to 30 minutes.

3. Remove from heat. Strain; discard vegetables and bay leaf and
return the sauce to the pan. Whisk in honey, tarragon, salt and white
pepper. Add butter, stirring until melted.

Source: Basil's Restaurant, Michigan City, Indiana.
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