Champagne Sauce
285ml (½ pint) Stock
115ml (4floz) Champagne
1 tbsp Butter
1 tbsp Flour
Salt and Pepper, to taste
Mix the butter with the flour thoroughly.
Place in a saucepan over the heat and stir constantly until the mixture is dark brown.
Add the stock slowly whilst stirring continually.
Bring to the boil and simmer gently for a few minutes, season well with pepper and salt and strain.
Add the champagne and serve.
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