Ingredients
1 cup champagne
12 cup heavy whipping cream
2 beaten egg yolks
1 tablespoon snipped fresh chives
18 teaspoon salt
18 teaspoon fresh coarse ground black pepper
Method
Sources
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dataset
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Delicate Champagne vinegar — mignonette, light vinaigrettes
Pressure-seal stopper — keep champagne bubbly after opening
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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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. Add whipping cream, cooking over medium heat about 8 more minutes or until reduced to about 2/3 cup. Gradually stir hot mixture into egg yolks, return all to saucepan. Cook and stir till boiling. Add chives, salt and pepper. Serve over fish or chicken. Makes about 3/4 cup.