| 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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