Sauce from Champagne

Ingredients

• 1.0.5 cup champagne, or dry white wine
• 2.0.5 cup chicken stock
• 3.0.25 cup cream
• 4.sugar, 2 pinches
• 5.2 teaspoon arrowroot
• 6.saffron, optional; steeped in a drop of boiling water
• 7.white pepper, freshly ground; to taste
• 8.0.5 cup water, for deglazing
• 9.0.5 teaspoon chicken stock powder

Method

1. 1.Reduce wine and chicken stock for about 10 minutes.
2. 2.Add cream, sugar, arrowroot and saffron. Bring to boil. Taste for seasoning — add pepper.
3. 3.Refrigerate overnight if possible.
4. 4.Just before serving, deglaze the pan from 'Summer in Provence' with water and stock and add to the sauce.

Notes

• This sauce is a companion to the Summer in Provence dish — see summer-in-provence.yaml.
• Card note: 'Serves 10–12.'

Margin notes

• Add more cream in just before serving
• Or add a bit of beef stock