Champagne Sauce
- 1 clove
- 6 peppercorns
- Bay leaf
- 1/2 tablespoon sugar
- 1 glass champagne
- Salt
- 1 1/2 cups brown sauce
Mix together in a saucepan, the clove, peppercorns, bay leaf, sugar and champagne and bring to the boiling point. After 5 minutes, reduce the heat, add brown sauce, and simmer 15 minutes more. Season with salt.
Submitted by May 28, 2009
7 min
20 min
27 min