Champagne Sauce

Updated: Dec 28, 2020

A festive champagne sauce always tastes. The nice thing is that it doesn't have to be difficult and it sounds sophisticated and promising.

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

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.

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