Champagne Sauce for Pan-Fried Salmon Steaks
From: Grand-Mamie, Quebec, Canada
IngredientsPreparation
  • 3 tablespoons [45 mL] Champagne
  • Tarragon, to taste
  • Freshly squeezed lemon juice
  • 3 to 4 tablespoons [45 to 60 g] butter
  • Heat Champagne.
  • Mix in tarragon and a little lemon juice.
  • Stir in butter.
  • Reheat over low heat.