Champagne Vanilla Sauce

• 1/2 cup chopped shallots
• 1 cup Champagne
• 1 vanilla bean, halved lengthwise
• 1 1/2 cups heavy cream
• 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon Champagne vinegar

1. In a saucepan, combine the shallots and Champagne.
2. Scrape the vanilla seeds from the split pod into the pan and add the vanilla pod halves.
3. Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.
4. Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.
5. Whisk in the butter until smooth and strain the sauce through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.
6. Season, to taste, with salt, pepper, and vinegar and serve immediately over fish or shellfish.
7. Note: If sauce is made in advance, keep warm in a bain marie over barely simmering water.

shallots, champagne, vanilla bean, heavy cream, cold unsalted butter, salt, freshly ground black pepper, vinegar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/champagne-vanilla-sauce-recipe.html (may not work)