Home › Sauces › Champagne Sauce

Champagne Sauce

Use one tablespoonful of butter. Mix thoroughly with same of flour; place on the fire in a saucepan and stir constantly until the ingredients are an amber brown. Pour into this half a pint of boiling gravy, the liquor in which pieces of lean meat have been boiled, it being quite rich. Add this gravy slowly and stir all the time. As soon as it boils up season with pepper and salt, then strain. To this add half a cupful of champagne and erve.