Tarragon Champagne Sauce
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Ingredients20 m servings 152 cals
Original recipe yields 8 servings
- Heat a large saucepan over medium heat and cook capers for 30 seconds. Pour in Champagne and cook until it is reduced by half, about 3 minutes. Whisk in butter, 1 cube at a time, until melted. Continue whisking remaining cubes of butter, reserving one. Add the last cube of butter, tarragon leaves, lemon juice, and salt. Whisk until smooth.
Per Serving: 152 calories; 13 g fat; 2.1 g carbohydrates; 0.3 g protein; 34 mg cholesterol; 162 mg sodium. Full nutrition