Instructions: 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.

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