Ingredients:
1 cup Champagne
2 Tbs. minced shallots
1 lb. unsalted butter, cut into 1 inch cubes
Salt and Pepper
Preparation:
Place shallots and champagne in top of double boiler. Cook over medium heat until reduced to about 1/4 cup. Place top of double boiler over water in bottom of boiler. Whisk butter in one cube at a time, whisking until melted. Season with salt and pepper.
Serving Suggestion:
Great spooned over fish or chicken.
La cuisine d’une pêcheuse californienne is a recipe book for our family and others
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