Exotic Tamales - Part 7 of 7 - Jalapeno Butter Sauce

         Yield: 2 1/2 cups
    Categories: Mexican, Sauces

      1 c  Champagne
      1    Shallot; minced
    1/2 c  Cream
      2 c  Butter; cut into pieces
           Minced jalapeno (See Note)
 
  In a small saucepan, reduce the champagne and shallots to 1/4 cup. Add the
  cream and reduce by half. Turn the heat to low and add the butter a little
  at a time, then add the jalapeno. Heat the sauce over low heat, but do not
  boil vigorously.
  
  Note: The amount of minced Jalapeno depends on how hot the jalapeno is and
  how hot you want the sauce. Start with 1/2 tsp. and work up.
  
  Busted and entered for you by: Bill Webster