Now that New Year’s is over, the thought of drinking Champagne might be put on the back burner for awhile. But what do you do with all that leftover champagne? Or what about half a bottle that wasn’t finished? Don’t pour it down the drain you fool. Make a tasty sauce with it! Here’s how.
All you need to do is make a basic béchamel. We talked about how to do this for the Confetti Spaghetti recipe. This basic roux is ridiculously simple and is the start of so many amazing sauces. Plus you can vary so many different aspects, to make lots of unique and wonderful things!
For this sauce all you need is:
- 1 T Flour
- 2 T Butter
- 2 t crushed garlic
- 1 c milk
- 2/3 c Champagne
- 1/4 c Parmesan Cheese
- A dash of nutmeg
Here’s what to do:
Melt the butter in a small sauce pan. Whisk in the flour and cook on med-low heat stirring frequently. Cook until the mixture is about the consistency of a thick toothpaste. About 5 minutes. Do not let it brown too much. Add the garlic and cook until aromatic. Slowly whisk in the champagne and cook for 1 minute. Slowly whisk in the milk and parmesan cheese. Add the nutmeg and salt and pepper to taste. Cook until thickened to your liking. Serve over your favorite pasta and top with freshly grated parmesan cheese. I added some chopped grilled chicken and tossed the sauce with Rotini pasta. You can use this sauce with any pasta. Enjoy!