Champagne cream sauce for over eggs benedict, steak, vegetables, etc.

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Name: Champagne Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 Tbsp Unsalted Butter; 1 Large Shallot peeled and finely chopped; 3 Tbsp Flour; 3/4 Cup Champagne; 1/2 Cup Heavy Cream; Salt and Pepper To Taste

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INGREDIENTS

3 Tbsp Unsalted Butter
1 Large Shallot ; peeled and finely chopped
3 Tbsp Flour
3/4 Cup Champagne
1/2 Cup Heavy Cream
Salt and Pepper ; To Taste

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 1 Servings

Calories: 903
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.

About Our Nutrition Facts

Calories per serving: 903

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