Champagne Butter Sauce
10m prep 15m cook 25m ready
A rich and creamy champagne butter sauce made with chardonnay, champagne, shallots, and heavy cream, finished with butter for a smooth, luxurious texture. Perfect for seafood or vegetables.
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 113 mg
- Iron: 0.79 mg
- Magnesium: 18.5 mg
- Phosphorus: 113 mg
- Potassium: 234 mg
- Zinc: 0.52 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 28.3 g chardonnay wine
- 85 g champagne
- 10 whole black peppercorns
- 1 bay leaf
- 118 ml heavy cream
- unsalted butter
Prepare
- Mince 29.6 ml shallots
Let's Cook
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Step 1.
In a medium-sized saucepan, combine 1 oz chardonnay wine, 3 oz champagne, 1/8 cup minced shallots, 10 whole black peppercorns, and 1 bay leaf. Cook over medium heat, stirring frequently, until the liquid is nearly evaporated and the mixture is almost dry, about 5–7 minutes.
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Step 2.
Remove the saucepan from heat and stir in 1/2 cup heavy cream. Return to medium heat and cook, stirring constantly, until the cream mixture is reduced by half, about 3–4 minutes.
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Step 3.
Strain the sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
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Step 4.
Gradually whisk in 1-1/2 cups (3 sticks) unsalted butter, at room temperature, a few pieces at a time, until the sauce is thickened and smooth. Keep warm until ready to use.
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