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Champagne sauce being poured over salmon

Champagne Sauce

  • Author: caroline
  • Total Time: 40 minutes
  • Yield: 2 1x


This champagne sauce is decedent, piquant and creamy. It will elevate your plate from great to truly special. Serve it with salmon, white fish or shellfish.

The default recipe serves 2 (4 tbsp per serving).


  • 1 tbsp butter
  • 2 tbsp finely diced shallots
  • 250ml / 1 cup champagne (see note 1,2)
  • 125ml / 1/2 cup fish stock (see note 3)
  • 125ml / 1/2 cup single/whipping cream
  • 2 tbsp finely chopped parsley (see note 4)


  1. Heat the butter in a saucepan over medium-high heat until melted. Add the shallots and saute for around 4 minutes until softened (but not browned). 
  2. Pour the champagne into the pan and increase the heat to high. Simmer until the liquid has reduced by half (around 5-8 minutes). 
  3. Add the fish stock to the pan and bring it back to a simmer. Again, reduce by half (around 5-8 minutes).
  4. Stir the cream and parsley into the sauce and simmer for around 5 more minutes, until the sauce has fully combined and thickened. Season to taste.
  5. Serve with fish or shellfish.


  1. I recommend using very dry champagne for this sauce, typically referred to as ‘brut’. This will produce that beautifully piquant flavour that pairs so beautifully with seafood. ‘Sec’ (semi-dry) or ‘Extra-Sec’ (dry) will also give a great flavour that is a little less acidic.
  2. Prosecco, Cava, or any other type of sparkling wine can be substituted, although as each variety has its own unique flavour profile the taste of the sauce will vary depending on which you use.
  3. There is really little point splashing out on a nice bottle of sparkling and then using a cheap stock. If you don’t have a homemade fish stock available then try and find a ready-made quality stock. Alternatively, a stockpot will work better than stock cubes which tend to be extremely salty. 
  4. You can alternatively use dill instead of parsley.
  5. The sauce can be kept, sealed in the fridge for up to 3 days. 
  6. Leftovers can be frozen for up to 3 months. If the sauce splits when thawing then stir well to recombine. 
  7. Always reheat gently in a saucepan over medium heat. 
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Sauce
  • Method: Hob / Stove
  • Cuisine: Seafood


  • Serving Size: 1
  • Calories: 385
  • Fat: 25g
  • Carbohydrates: 13g
  • Protein: 3g

Keywords: champagne, sauce, fish, seafood, shellfish, indulgent, creamy