Champagne Sauce Recipe
Ingredients
| Butter | 45 Milliliter | |
| 45 ml flour, all purpose | ||
| Chicken stock | 125 Milliliter | |
| Heavy cream | 125 Milliliter | |
| Champagne | 125 Milliliter | |
Directions
Melt the butter in a sauce pan.
Add the flour and stir into a paste (roux) cooking over low heat.
Add chicken stock, cream and champagne.
Whisk all the ingredients together.
Simmer for 10 minutes over medium heat.
Add the flour and stir into a paste (roux) cooking over low heat.
Add chicken stock, cream and champagne.
Whisk all the ingredients together.
Simmer for 10 minutes over medium heat.
Chef
