CHAMPAGNE SAUCE
Serve this sauce over fish fillets or chicken breasts. Plan on drinking the rest of the Champagne with dinner as this only uses 1 cup!
Provided by TishT
Categories Sauces
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
- While the champagne and onions are cooking, heat but don't boil the veloute sauce.
- Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
- Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).
Nutrition Facts : Calories 420.2, Fat 36.9, SaturatedFat 23.4, Cholesterol 97.6, Sodium 267.8, Carbohydrate 6.2, Fiber 0.5, Sugar 2.3, Protein 1
SALMON IN CHAMPAGNE SAUCE
I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.
Categories Easy Entertaining Father's Day Waist Watchers Fish recipes Summer Christmas: Main Courses New Year's Eve
Yield Serves 6
Number Of Ingredients 9
Steps:
- First of all, smear a little butter over the base of the frying pan, then arrange the fillets in it. Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on. Then gently poach the salmon for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back. While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned. When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm. Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more. Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the double cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then taste and add some seasoning. Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta and a sprig of dill on top, and hand the rest of the sauce round in a warmed jug. I think steamed Anya potatoes tossed in butter and chives are a nice accompaniment, perhaps with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.
CHAMPAGNE MUSTARD SAUCE
This sauce has a great flavor for almost any meat. It is a little sweet and a little spicey. Not hot, but more like honey mustard in taste. It is fabulous on ham or hot dogs. I got this recipe from my mom and don't know where she got it. Very easy to make. Hardest part will be finding Champagne wine vinegar although more stores are starting to carry it now.
Provided by Coffeewench3
Categories Sauces
Time 13m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Mix together the dry mustard and sugar till combined.
- Stir in the eggs one at a time till all are added.
- Add the champagne wine vinegar and mix well.
- Cook over double boiler stirring till thick.
- Store in the fridge.
- The notes also say it can be cooked in the microwave on 8 power, stirring frequently till thick.
CRANBERRY & CHAMPAGNE SAUCE
Add a bit of bubbly and give this Christmas classic a fresh new taste
Provided by Barney Desmazery
Categories Condiment
Time 25m
Number Of Ingredients 3
Steps:
- Tip the sugar into a medium saucepan and place over a medium heat. Cook without stirring until the sugar has dissolved and turned into a bubbling, light-brown caramel.
- Throw in the cranberries and let them cook in the caramel, stirring until they start to burst, then simmer everything for about 10 mins until you have a harmonious, thick, jammy sauce.
- Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.
Nutrition Facts : Calories 116 calories, Carbohydrate 28 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Sodium 0.01 milligram of sodium
LEMON CHICKEN IN SAVORY CHAMPAGNE SAUCE
Make and share this Lemon Chicken in Savory Champagne Sauce recipe from Food.com.
Provided by mariposa13
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- With a sharp knife, cut chicken breasts in quarters, lenghtwise.
- Arrange in a single layer in a large glass baking dish.
- In a small bowl, combine wine, lemon juice, zest, oil, and 3 tbsp savory.
- Pour over chicken breasts.
- Cover and refridgerate for 6 hours or overnight.
- Preheat oven to 375*.
- Bake for 20-25 min or until chicken is tender, adding tomato quarters to baking dish during last 10 minutes.
- Meanwhile, pour cognac in small saucepan.
- Warm it and flame it with a match.
- When flames subside, add butter and saute lemon slices for 2 minute per side.
- Add champagne to saucepan and cook over high heat until reduced by half.
- Whisk in the cream and creme fraiche.
- Boil to the consistency of thick creme.
- Add remaining 2 tbsp chopped savory.
- Arrange chicken and tomatoes on plates.
- Spoon over sauce and garnish with lemon slices.
Nutrition Facts : Calories 519.5, Fat 33.3, SaturatedFat 16.8, Cholesterol 157.6, Sodium 127.2, Carbohydrate 11.7, Fiber 1, Sugar 3.8, Protein 29.3
GRILLED SALMON IN CHAMPAGNE SAUCE
After a long week of my business traveling, my wonderful retired husband (now past---God rest his soul) would pick me up at the airport and fix this delicious dish, while toasting the coming weekend with the extra champagne. This is wonderful!
Provided by Caroline Cooks
Categories European
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Paint each fillet on both sides with olive oil; salt and pepper.
- Place on grill and cook for approximately 3-7 minutes on each side, depending on your choice of doneness.
- Remove to heated platter and cover.
- Heat 1 teas. olive oil in saute pan over medim heat; add shallots.
- Saute about 1 1/2 minutes to soften.
- Reduce heat to med-low.
- Stir in Champagne, mustard, salt(if desired) and tarragon.
- Blend well.
- Remove from heat, stir in sour cream.
- Place half of sauce on heated serving plate; top with salmon fillet and garnish with very light sprinkle of tarragon.
- Serve.
CHICKEN BREASTS IN CHAMPAGNE SAUCE
This would make a nice romantic dinner and is definately suitable for company. Recipe from San Francisco's Celebrity Chefs.
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 1/4 cup flour, 1 teaspoons salt, 1/2 tsp pepper; roll chicken in it.
- Heat 1/2 cup butter in large skillet. Lightly brown chicken breasts.
- Add sliced mushrooms. Cover and cook 10 minutes. Transfer chicken and mushrooms to a bowl/plate then clean pan of all butter.
- Return chicken and mushrooms to pan and add cream and simmer over low heat 10 minutes.
- Transfer breasts to warm serving dish.
- SAUCE: Add to liquid in skillet- 1/4 cup champagne. Bring to rapid boil and cook until sauce is reduced to a creamy consistency.
- If you want sauce to thicken, add 1-2 tablespooons cornstarch that has been mixed with a little of the sauce.
- Serve on heated plates.
Nutrition Facts : Calories 711.4, Fat 59.6, SaturatedFat 35.9, Cholesterol 258.8, Sodium 380, Carbohydrate 12.6, Fiber 1.4, Sugar 2.5, Protein 31.4
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