Indulge in the elegance of a Champagne Cream Sauce that brings a touch of sophistication to any dish.
This luxurious sauce is a perfect balance of creamy richness with the subtle sparkle of champagne, elevating the flavors in seafood, chicken, or pasta.
With its silky, velvety texture and nuanced depth, it’s a surprisingly simple recipe that will impress guests and add an unforgettable layer of flavor to your meal.
Whether you’re hosting a special dinner or just looking to add a gourmet twist to your home-cooked dishes, this Champagne Cream Sauce is an exquisite choice that turns any meal into a celebration.
How To Make Champagne Cream Sauce?
Preparation Times: 10 minutes
Cooking Times: 15 minutes
Course: Sauce
Cuisine: French
Yields: About 1.5 cups (serves 4-6 as a sauce)
Equipment Needed
- Medium-sized saucepan
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Zester or grater (for lemon zest)
Ingredients
- 2 tablespoons olive oil
- 1 cup Champagne (or a dry sparkling wine)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1 small shallot, finely chopped
- 1/4 cup all-purpose flour
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
Step-1. Heat the olive oil
In a medium-sized saucepan heat the olive oil over medium heat. This provides a rich base and brings out the garlic and shallot’s aromatic flavors.
Step-2. Add garlic and shallots
Add the minced garlic and chopped shallots to the saucepan. Sauté them for about 1-2 minutes, stirring until they’re soft and fragrant.
Step-3. Make the roux
Sprinkle the flour over the garlic and shallots, stirring continuously to form a roux. This mixture helps thicken the sauce. Stir for another 1-2 minutes until the flour is fully incorporated and lightly golden.
Step-4. Pour in the champagne
Slowly add the Champagne to the pan while whisking constantly to avoid lumps. Let it simmer for 3-4 minutes to cook off some of the alcohol while allowing the flavors to blend.
Step-5. Add heavy cream and butter
Lower the heat to medium-low, then pour in the heavy cream and add the butter. Stir until the butter melts completely and the sauce becomes silky smooth.
Step-6. Add lemon zest, salt, and pepper
Sprinkle in the lemon zest for a hint of citrus brightness, then season with salt and pepper to taste.
Step-7. Simmer to desired thickness
Allow the sauce to simmer for another 3-5 minutes, stirring occasionally until it thickens to your desired consistency.
Step-8. Garnish and serve
Once the sauce reaches a creamy consistency, remove it from heat. Garnish with finely chopped parsley if desired, and serve immediately.
Nutrition Facts Of Champagne Cream Sauce
| Nutrition | Amounts |
|---|---|
| Calories | 240 |
| Fat | 22g |
| Carbohydrates | 7g |
| Protein | 2g |
| Cholesterol | 60mg |
| Sodium | 30mg |
Serving Suggestions
✤ Pasta: Toss it with linguine or fettuccine for an elegant meal.
✤ Chicken: Drizzle over grilled or baked chicken breasts.
✤ Seafood: Complement salmon or shrimp with this creamy sauce.
✤ Vegetables: Pour over steamed or roasted vegetables like asparagus, broccoli, or green beans.
Tips and Variations
✔ Use fresh champagne: If you have a half-empty bottle, make sure it’s still fresh to preserve the flavor
✔ Adjust consistency: If you prefer a thinner sauce add a splash more Champagne or cream.
✔ Season to taste: Always taste and adjust salt and pepper as needed to match your preferences.
✔ Herbed twist: Add fresh thyme or tarragon to enhance the aroma.
✔ Garlic lovers: Add an extra clove of garlic for a stronger flavor.
✔ Lemon lovers: Use extra lemon zest or a splash of lemon juice to boost citrus notes.
Health Benefits Of Champagne Cream Sauce
Garlic and shallots: Both add antioxidants and may support immune health.
Moderate alcohol content: With the alcohol partially cooked off, Champagne provides flavor while keeping the alcohol level low.
Good fats: Butter and olive oil provide healthy fats, which can be beneficial in moderation.
Special Note
For the best flavor, use a dry Champagne or sparkling wine. While high-end Champagne is lovely, a mid-range sparkling wine will work well especially if you’re cooking for a crowd.
FAQS
Can I make this sauce in advance?
Yes, you can make it a day ahead and store it in the fridge. Just reheat gently on the stove, adding a splash of cream if it’s too thick.
What’s a good Champagne substitute?
If you don’t have Champagne, any dry sparkling wine or white wine works well. Avoid sweet varieties to keep the sauce balanced.
Can I make this sauce dairy-free?
While it’s challenging to replicate the creaminess without dairy, you could try coconut cream but keep in mind this will alter the flavor.
Conclusion
In this Champagne cream sauce, the rich creaminess of heavy cream and butter blends perfectly with the slight acidity of Champagne, garlic, and shallots, creating a balanced and flavorful sauce.
With easy-to-find ingredients and straightforward steps, you can add a restaurant-quality touch to your homemade meals.
Whether you’re impressing guests or treating yourself to something special, this sauce is bound to be a favorite addition to your culinary repertoire.
Champagne cream sauce
Equipment
- Medium-sized saucepan
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Zester or grater (for lemon zest)
Ingredients
- 2 tablespoons olive oil
- 1 cup Champagne or a dry sparkling wine
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 4 cloves garlic finely minced
- 1 small shallot finely chopped
- 1/4 cup all-purpose flour
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh parsley finely chopped (optional, for garnish)
Instructions
- In a medium-sized saucepan heat the olive oil over medium heat. This provides a rich base and brings out the garlic and shallot’s aromatic flavors.
- Add the minced garlic and chopped shallots to the saucepan. Sauté them for about 1-2 minutes, stirring until they’re soft and fragrant.
- Sprinkle the flour over the garlic and shallots, stirring continuously to form a roux. This mixture helps thicken the sauce. Stir for another 1-2 minutes until the flour is fully incorporated and lightly golden.
- Slowly add the Champagne to the pan while whisking constantly to avoid lumps. Let it simmer for 3-4 minutes to cook off some of the alcohol while allowing the flavors to blend.
- Lower the heat to medium-low, then pour in the heavy cream and add the butter. Stir until the butter melts completely and the sauce becomes silky smooth.
- Sprinkle in the lemon zest for a hint of citrus brightness, then season with salt and pepper to taste.
- Allow the sauce to simmer for another 3-5 minutes, stirring occasionally until it thickens to your desired consistency.
- Once the sauce reaches a creamy consistency, remove it from heat. Garnish with finely chopped parsley if desired, and serve immediately.
Notes
Welcome to Arora’s Sauce Recipe, where every drop tells a story of tradition, innovation, and a boundless love for culinary arts. My name is Brazen, and I am the founder and chief sauce creator at Arora’s Kitchen. Born into a family with a rich heritage of culinary arts, I grew up surrounded by the aromas of spices and the sounds of simmering pots, which ignited my passion for cooking from a young age.
Inspired by generations of culinary expertise, I embarked on a professional quest to capture these fleeting aromas and flavors in bottles of sauce that could bring a gourmet experience to every meal.
As the founder of Arora’s Sauce Recipe, my mission is to inspire your culinary adventures with the finest sauces. Whether you’re a professional chef or a home cook, our sauces are crafted to elevate your cooking with every spoonful.
Thank you for choosing Arora’s Sauce Recipe. Here’s to a journey filled with flavor, passion, and unforgettable meals.