Caviar sauce

Pour dry table wine (70 ml) into the skillet and place it over medium heat. This will allow the alcohol to evaporate for 1-2 minutes.

Try to avoid vigorous boiling to prevent excessive reduction.

After that, add 23% cream (350 ml) to the skillet.

Continuously stir the mixture to achieve a homogeneous consistency and slightly thicken the sauce. This process will take about 2 minutes. Make sure the cream does not burn.

When the sauce reaches the desired thickness, remove it from the heat. Add salt and pepper to taste. Let the sauce cool slightly, then gently fold in the red caviar (100 g).

Mix thoroughly to ensure the caviar is evenly distributed in the sauce.