Champagne cream sauce for over eggs benedict, steak, vegetables, etc.
Directions: Melt the butter in a medium saucepan.
Add the shallot and sauté over gentle heat for 5 minutes until it’s softened and golden but not browned.
Add flour, stir and cook for 1-2 minutes.
Gradually add the champagne to the pan.
Blend in heavy cream, whisking until smooth.
Bring all ingredients to a simmer for another 1-2 minutes.
Add salt and pepper to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (327g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 509 (56%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||75 %|
|Saturated Fat 35.6g||178 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 173.1mg||53 %|
|Sodium 119.3mg||4 %|
|Potassium 285.1mg||8 %|
|Total Carbohydrate 53.8g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 53.8g|
|Protein 2.4g||3 %|
Powered by: USDA Nutrition Database
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: 903
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