Kathy's Champagne Sauce

• 1 cup champagne
• 12 cup heavy whipping cream
• 2 beaten egg yolks
• 1 tablespoon snipped fresh chives
• 18 teaspoon salt
• 18 teaspoon fresh coarse ground black pepper

1. In a 2 quart saucepan bring the champagne to boiling; reduce heat and simmer, uncovered, about 8 minutes or until reduced to 1/2 cup.
2. Add whipping cream, cooking over medium heat about 8 more minutes or until reduced to about 2/3 cup.
3. Gradually stir hot mixture into egg yolks, return all to saucepan.
4. Cook and stir till boiling.
5. Add chives, salt and pepper.
6. Serve over fish or chicken.
7. Makes about 3/4 cup.

champagne, heavy whipping cream, egg yolks, fresh chives, salt, fresh coarse ground black pepper

Taken from www.food.com/recipe/kathys-champagne-sauce-424240 (may not work)