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    You are in: Home / Recipes / Kathy's Champagne Sauce Recipe
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    Kathy's Champagne Sauce

    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    0 mins

    16 mins

    Chef53Kathy's Note:

    This recipe was a winner in a Better Homes and Gardens recipe contest many years ago and I have wanted to try it forever. Last evening I prepared for my DH Crab Meat Stuffed Flounder, Crab Stuffed Flounder. I used tilapia instead, because I couldn't find fresh flounder and I don't like it frozen, and prepared this sauce to go with.It was wonderful together, he said gourmet restaurant quality food! Both recipes are keepers. Try them!!

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    Ingredients:

    Serves: 2-4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a 2 quart saucepan bring the champagne to boiling; reduce heat and simmer, uncovered, about 8 minutes or until reduced to 1/2 cup.
    2. 2
      Add whipping cream, cooking over medium heat about 8 more minutes or until reduced to about 2/3 cup.
    3. 3
      Gradually stir hot mixture into egg yolks, return all to saucepan. Cook and stir till boiling. Add chives, salt and pepper.
    4. 4
      Serve over fish or chicken.
    5. 5
      Makes about 3/4 cup.

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    Ratings & Reviews:

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    Nutritional Facts for Kathy's Champagne Sauce

    Serving Size: 1 (97 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 352.9
     
    Calories from Fat 234
    66%
    Total Fat 26.0 g
    40%
    Saturated Fat 15.1 g
    75%
    Cholesterol 270.3 mg
    90%
    Sodium 181.2 mg
    7%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.3 g
    5%
    Protein 3.7 g
    7%

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