Champagne Butter

Goes with Brochettes of Shrimp and Scallops in Appetizer section.

Yield:
Category:
Sauces and Salsas
Cuisine:
American

INGREDIENTS:

    • 2 cups dry sparkling wine (still white wine works well also)
    • 1/3 cup shallots, grated
    • 1/4 cup apple cider vinegar (rice wine vinegar works well also)
    • 1/4 teaspoon finely ground pepper
    • 1 cup cold unsalted butter cut into cubes (salted butter also seems to be fine)
    • salt to taste, if using unsalted butter

DIRECTIONS:

  1. In a medium saucepan, combine all ingredients except the butter and pepper. Bring to a boil and continue to cook until mixture is syrupy and reduced to between 1/2 and 1/4 cup. This could take as much as 20 minutes. Reduce heat to medium-low and whisk in the butter cubes, two at a time, allowing cubes to dissolve before adding more. Sauce should thicken into a creamy consistency. Season to taste with salt and pepper. Although this sauce work best if used immediately, it may be cooled, stored for up to a day and then very gently warmed before serving.

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