Champagne cream sauce
Champagne cream sauce is a luxurious, silky blend of champagne and cream, often enhanced with garlic, shallots, and a hint of lemon. This rich sauce pairs beautifully with seafood, chicken, or pasta, adding an elegant, flavorful touch that elevates any dish with its subtle, refined taste.
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
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.