Sunday, January 03, 2010

Day After New Year Sauce

So this would be my technical name for this sauce. Super creamy and if anyone out there is on a resolution to loose weight, they'll have to save this recipe until next year. Got stale champagne from the previous evening? Fret not! This is a simply luxurious sauce. Even without the onion and fennel, it could work marvelously with fish, seafood, chicken, veal, or just pasta.

3 Tablespoons butter
3 Tablespoons flour
1 cup chicken broth
1 cup champagne
1/2 cup cream
Fennel bulb sliced
Yellow onion sliced
Salt and Pepper to taste (I used white pepper so the specks wouldn't show but really, any type of pepper could be used)

Melt butter large pan then whisk in flour to create a roux. Add chicken broth, champagne, fennel, salt and pepper stir to combine. Bring to a "bubbly" and and simmer on low or med/low for 10-15 minutes or, until veggies are soft. Turn the heat off or remove from heat (if your using an electric burner) and stir cream in. I poured this over my left over roast chicken (2 wings, leg, theigh, and wings plus potato wedges and still had about 2-2.5 cups of sauce left over. This would be fabulous on salmon or any other fish even scallops or shrimp. I'd imagine white wine would work equally as good for this as well. Experiment and enjoy!



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