• 2servings

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Champagne

  2. 1 Shallot - minced

  3. 1/2 cup 118ml Cream

  4. 2 cups 396g / 13oz Butter - cut into pieces

  5. Minced jalapeno - (see note)

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


Send feedback