sauces
33% whipping cream
Champagne sauce
Ingredients
Dry champagne
300 ml
Butter
100 g
Shallots
100 g
Leeks (white part)
100 g
Dill
10 g
Garlic
15 g
Fish broth
550 ml
Salt
1 g
Method of preparation
- Sauté the coarsely chopped shallots, dill, garlic, and leeks in butter.
- Add the champagne and evaporate by half.
- Pour in the fish broth and evaporate by one-third.
- Add the cream and evaporate until the volume is halved.
- Strain through a sieve.
- Season to taste with salt.
