Do you have an open bottle of unfinished champagne in your refrigerator door? For some reason this wine is not very popular with us - especially in men's companies. Yes, and often remains in families - especially when all teetotalers take only a symbolic sip at midnight.
After that, the bottle is sent to the refrigerator - maybe guests will come? But either the guests do not come, or it becomes embarrassing to serve them exhausted champagne. As a result, the wine is poured out ...
But in vain!
Let's remember all the ways to recycle it?
The first (most obvious and simplest) is to make a champagne-based sauce.
You will need:
• A couple of onions, ideally salsa, but if not available, white onions or not bitter yellow will go.
• Butter
• Champagne - how much to eat
• Cream (preferably fatter) - equally with champagne
• Some caviar
• Salt and spices to taste
Cut the onion into half or a quarter into rings and fry in butter.
When the onion turns golden, pour in the champagne and let it boil - this will evaporate all the alcohol, and then reduce the heat and simmer the onion in champagne for a maximum of five minutes.
The next step is the most crucial (we can screw up the sauce if something goes wrong).
We take cream at room temperature, the same volume as champagne, and pour it into the languishing onion, in a very thin stream and stirring constantly.
Heating should be minimal, because all this cannot be boiled in any way - there is a risk that the cream may curdle.
Therefore, we do not bring the sauce to a boil! We warm up, remove from the stove, salt, pepper and... add caviar.
Ideally, red. But I sometimes use another. A variant of salmon stuffed with spinach and champagne sauce with pike caviar is posted here - Trout in champagne sauce with caviar
You can serve this sauce with any fish and seafood dishes. If sweets are closer to you, then try to cook yeast-free pancakes in champagne. There is no special wisdom in this - just replace some of the milk with champagne and add apples or any other fruits - and bake.
Bon Appetit!