Basil's Champagne Sauce

Recipe Ingredients

1 cup	146g / 5.1oz	Chopped shallots
1 cup	146g / 5.1oz	Chopped button mushrooms
1 cup	146g / 5.1oz	Chopped leeks - (white part)
1/4 cup	27g / 1oz	Chopped celery
		Oil for sauteing
2		Bay leaves
4		White peppercorns
4 cups	948ml	Champagne
4 cups	948ml	Clear fish stock - court
		- bouillon or clam juice
4 cups	948ml	Heavy cream
1/4 cup	59ml	Honey
1/4 cup	36g / 1.3oz	Chopped fresh tarragon
		Salt and white pepper
1/2 cup	99g / 3.5oz	Butter - softened

Recipe 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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