Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped shallots

  2. 1 vanilla bean, halved lengthwise

  3. 1 cup Champagne

  4. 1 1/2 cups heavy cream

  5. 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 1 teaspoon Champagne vinegar

Instructions Jump to Ingredients ↑

  1. In a saucepan combine the shallots and champagne. Scrape the vanilla seeds from the split pod into the pan and add the vanilla pod halves. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes. Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50% in volume, about 3 minutes. Whisk in the butter until smooth and strain the sauce through a fine mesh strainer, pressing on the solids to extract as much liquid as possible. Season to taste with salt, pepper and vinegar and serve immediately over fish or shellfish.

  2. Note: If sauce is made in advance, keep warm in a bain marie over barely simmering water.

  3. Yield : about 1 generous cup, 4 servings


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