Sauce
Description
The recipe won't take much time. To properly prepare the "Champagne" sauce, you need to follow the proportions and ensure the sauce remains smooth. It is cooked over heat, so it must be stirred constantly, especially towards the end when the sauce begins to thicken. The drink is ready to serve.
Instructions
- 1
Step 1
Let's start by heating the water. This is necessary to blanch the tomatoes, making their skins easier to remove. Actually, you can omit the tomatoes in champagne sauce altogether. But we'll be using this particular version.
- 2
Step 2
So, the tomatoes have boiled for a minute. We take them out of the water. Carefully peel off their skin with a sharp knife. Put them into a blender and turn them into a puree. Strain the juice—we need only the pulp.
- 3
Step 3
Now — the main part. Pour the champagne into a small pot and bring it to a boil. While we're waiting, grate the ginger on a fine grater.
- 4
Step 4
Add cream to the champagne. Add salt and sugar. Add tomato pulp and grated ginger. Mix well.
- 5
Step 5
The sauce should be cooked until thickened, stirring constantly. Then transfer it to a sauce bowl and serve with baked fish, shrimp, or scallops.