Champagne Lobster Sauce - Michigan Wine Country
Champagne Lobster Sauce - To make roux, melt butter and add flour, stirring constantly. Let cook 3 minutes, being careful not to burn.
Ingredients
- 1 cup butter
- 1 1/4 cups flour
- 3 cups milk, warmed
- 1 cup whipping cream, warmed
- 4 tablespoons lobster base
- 2 teaspoons lemon pepper
- 2 cloves fresh garlic, minced
- 1 1/2 cups Tabor Hill Demi-Sec Champagne OR 1 1/2 cups Vidal Blanc Dem-Sec
- lemon juice (optional)
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