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
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 21|
|Calories from Fat: 177 (92%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 54.2mg||17 %|
|Sodium 127.9mg||4 %|
|Potassium 24.5mg||1 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 193
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