| 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
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