Champagne Sauce

Yield: 6 servings

Preparation time is 20 minutes

Ingredients

• 1 teaspoon butter (5 milliliters)
• 6 fresh white mushrooms, sliced thin
• 2 shallots, sliced thin
• 1 tablespoon fresh thyme, chopped
• 3 sprigs parsley, chopped
• 1 bay leaf
• Ground black pepper
• 1 cup champagne (250 milliliters)
• 1.5 ounces seafood glace (45 milliliters)
• 1 cup hot water (250 milliliters)
• 1/2 cup 35 % cream (125 milliliters)
• 1 tablespoon cognac (15 milliliters)

Directions

1. Melt the butter in a saucepan with the black pepper over a medium heat. Stir in the mushrooms, shallots, parsley, bay leaf and thyme. Allow to gently simmer for 3 minutes. Pour in the champagne and reduce by half.
2. Add the seafood glace and hot water and reduce to a syrupy consistency. Whisk in the cream and cook gently until the sauce boils, about 15 minutes. Once it thickens, strain the mixture through a fine-mesh sieve and transfer to another saucepan. Taste and adjust seasonings.
3. Remove from the heat and stir in the cognac just before serving.