| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican, Sauce |
2 |
1/2 cups |
INGREDIENTS
| 1 |
c |
Champagne |
| 1 |
|
Shallot; minced |
| 1/2 |
c |
Cream |
| 2 |
c |
Butter; cut into pieces |
|
|
Minced jalapeno (See Note) |
INSTRUCTIONS
In a small saucepan, reduce the champagne and shallots to 1/4 cup. Add the
cream and reduce by half. Turn the heat to low and add the butter a little
at a time, then add the jalapeno. Heat the sauce over low heat, but do not
boil vigorously.
Note: The amount of minced Jalapeno depends on how hot the jalapeno is and
how hot you want the sauce. Start with 1/2 tsp. and work up.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #887 by Bill Webster <thelma@pipeline.com> on
Nov 07, 1997
A Message from our Provider:
“When God saw you – It was love at first sight”