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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 Cassyjean - Torrington, CT May 28, 2009 7 min 20 min 27 min


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