Champagne Sauce

Michael Allemeier's creamy champagne-based sauce is superb with any kind of grilled or steamed fish
Champagne Sauce
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 1 tsp butter
  • 6 white mushrooms, thinly sliced
  • 2 shallots, thinly sliced
  • 3 sprigs of parsley, chopped
  • 1 fresh bay leaves
  • 1 tbsp thyme, hopped
  • 250 ml champagne
  • 3 tbsp seafood glace, (see Cook's Notes)
  • 250 ml hot water
  • 125 ml whipping cream
  • 1 tbsp cognac
  • salt, and freshly ground black pepper

Tips and Suggestions

Seafood glace is a flavour-enhancing essence which is added to other sauces. It is made by boiling down fish fumet or stock until syrupy, then straining through a muslin-lined sieve.


1. Melt the butter with several grindings of black pepper in a heavy-based saucepan over medium heat. Stir in the mushrooms, shallots, parsley, bay leaf and thyme. Simmer gently for 3 minutes.

2. Pour in the champagne and simmer until reduced by half.

3. Add the seafood glace and hot water, and simmer again until reduced to a syrupy consistency.

4. Whisk in the cream and cook gently for about 15 minutes, stirring, until the sauce boils. Once thickened, strain the mixture through a fine-meshed sieve and transfer to another saucepan.

5. Taste and adjust the seasoning. Remove from the heat and stir in the cognac just before serving.

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