Champagne Caviar Sauce Recipe

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This sauce is best served over grilled salmon. It is colorful and full of flavor.

Yield: Approximately 3 cups

• 1/2 cup shallots (finely chopped)
• 2 pinches ginger (finely julienned)
• 1/2 cup champagne
• 1 cup chicken stock
• 1/2 cup heavy cream
• 5 tablespoons cucumber (finely julienned)
• 1/2 pound unsalted butter, melted
• 1/8 cup caviar mix of salmon, sturgeon, monkfish
• 1 lemon (for juice)
• chopped chives for garnish

Sweat the ginger and shallots together. Add champagne and reduce by 1/2. Add chicken stock and reduce by 1/2. Add cream and reduce until thick. Stir in the melted butter. Softly stir in the caviar and cucumber. Squeeze the juice of lemon into sauce. Garnish with the chopped chives.