A festive champagne sauce always tastes. The nice thing is that it doesn't have to be difficult and it sounds sophisticated and promising.
Ingredients for Champagne Sauce:
serves 4-6 persons:
- 1 chopped shallot
- 1/2 cup - 120ml Champagne or sparkling wine
- 1 tablespoon Dijon mustard
- ¼ teaspoon dried tarragon
- ¼ cup reduced-fat sour cream
- 2 tablespoons Olive oil
- salt and pepper to taste
How to make Champagne Sauce:
Heat oil in a large skillet over medium-high heat.
Add shallot to pan and saute for 3 minutes.
Stir in champagne, mosterd and tarragon.
Scrape the pan to loosen browned bits.
Season with salt and pepper.
Remove from heat and stir in sour cream.
Serve with Scallops, chicken,..ew.