Name: Champagne Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Seafood
Ingredients: 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)

Question 1

What is it?

Accepted Answer

This sauce combines champagne with sautéed shallots, cream and light fish stock. it’s a beautiful and rich sauce that is literally singing with flavour. The sauce is super creamy, and you can really taste the flavour of the champagne.

Question 2

What can I serve it with?

Accepted Answer

This sauce is perfect for seafood. The dry flavour of the champagne with its hints of citrus are the ideal complement to fish or shellfish. Drizzle this over salmon, cod or seabass for a wonderful fish sauce. Or serve it on the side of prawns (shrimp), langoustines, crab or lobster. 

Of course, a great plate of seafood is perfect when paired with some freshly cooked green veg or salad. Why not try:

•	Roasted tenderstem broccoli
•	Grilled asparagus (if you use this recipe then omit the balsamic so it doesn't clash with the sauce)
•	Courgette salad
•	Roasted courgette
•	Minted peas

Question 3

Can I use prosecco or a different sparkling wine?

Accepted Answer

All champagne is sparkling wine, but not all sparkling wine is champagne. You can absolutely swap the champagne for a different variety of sparkling but the final taste of the sauce will vary depending on which you choose. Not only that but 'Sparkling Wine Sauce' doesn't have the same ring as 'Champagne Sauce' (but we won't tell if you substitute the wine and keep the name!)

When comparing champagne to prosecco, there are key differences in flavour between the two. Champagne hails from France and typically uses Chardonnay, Pinot noir or Pinot Meunier grapes. It tends to be drier and has notes of peach, citrus, almonds and a unique toasty flavour. 

Prosecco, on the other hand, is produced in Italy in the Prosecco region and uses only Glera grapes which are only found in Italy. The bubbles are frothier and less lively than in champagne and don’t usually last as long. It tastes a lot fruitier in general with flavours of apple, melon and pear and it is, therefore, sweeter and lighter. 

Then you have other sparkling grapes, like Cava which comes from Spain. Cava is generally sourer in flavour, which is perfect for pairing with savoury tapas plates. 

If you are looking for a sparkling wine that is the most similar to Champagne then grab yourself a bottle of English sparkling wine. Although a relative newcomer to the world of sparkling wine, English sparkling is produced in the same way as Champagne and has some of the same qualities such as toasty notes, although it's typically a little stronger on the apple flavours. However, a quality bottle will most likely set you back a similar amount to a bottle of champagne.

Question 4

Can I make it with a non-alcoholic sparkling wine?

Accepted Answer

This sauce can certainly be made with non-alcoholic sparkling wine. However, many non-alcoholic wines just can't match the same complex, rich taste as the real stuff. They are often a lot sweeter too so you could add a little extra lemon juice if you go down this route.

If it's the alcohol in the sauce that you are worried about then don't be. After adding the champagne the sauce is reduced twice, so there will be no alcohol left in the final sauce after all that simmering.

Question 5

What type of champagne should I use?

Accepted Answer

Champagne, as with white wine, can be sweet or dry depending on the amount of sugar added during the process. 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. 

Use 'Doux' (very sweet) or 'Demi-Sec' (sweet) with caution. These are usually served as dessert wines and have over 40-50g of sugar per litre. Therefore the end result will be a much sweeter sauce (although if that's what you want to go for then use it by all means).

Question 6

Can I make it in advance?

Accepted Answer

One of the great things about this sauce is that it can be made up to 3 days in advance and heated at the time of serving, making it a great option for a dinner party or for times when you want to plan a great meal without spending hours in the kitchen. After cooling, transfer the finished sauce to a sealed container and store it in the fridge. It will thicken more once cooled but should loosen when heated. You can also add a splash of stock or water when reheating if you want to thin it out more. Always reheat slowly in a pan.

You can also freeze the sauce for up to 3 months although you may find it splits when thawed. You can bring it back together by reheating gently after thawing and stirring well until combined.

Champagne Sauce

Description

Ingredients

Instructions

Notes

Nutrition