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3 Tbs. unsalted butter
3Tbs. flour
1 large shallot, peeled and finely chopped
3/4 c. champagne
1/2 c. heavy (whipping) cream
salt & pepper to taste
Melt butter in a medium saucepan. Add the shallot and saute over gentle
heat for about 5 minutes until softened and golden but not browned. Add
flour and stir and cook for 1-2 minutes. Gradually add the champagne.
Blend in heavy cream, whisking until smooth. Bring all ingredients to a low
simmer for another 2 minutes. Add salt & pepper to taste. (I might add a
touch of dried basil)
3Tbs. flour
1 large shallot, peeled and finely chopped
3/4 c. champagne
1/2 c. heavy (whipping) cream
salt & pepper to taste
Melt butter in a medium saucepan. Add the shallot and saute over gentle
heat for about 5 minutes until softened and golden but not browned. Add
flour and stir and cook for 1-2 minutes. Gradually add the champagne.
Blend in heavy cream, whisking until smooth. Bring all ingredients to a low
simmer for another 2 minutes. Add salt & pepper to taste. (I might add a
touch of dried basil)
