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How do you make a champagne cream sauce.?

J Man:

ask mixer


Classic Beurre Blanc: White Butter Sauce Copyright 2000 Television Food Network, G.P. All rights reserved
Show: Food 911
Episode: Simple Sauces in Mitchelville MD

1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cubed
Salt and pepper
2 tablespoons chopped chives

In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate.
Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed.
Serve with fish or vegetables.,,FOOD_9936_14680,00.h​tml


...not sure if using "champagne vinegar" would necessarily make this a "champagne cream sauce" :->


There are a variety of different recipes which may refer to themselves as a champagne cream sauce, which one you use will really depend on what it is you are putting it on.

In it's simplest form you would simply make a bechemel sauce (aka. white sauce) with cream and then (while simmering) slowly add champagne to loosen it up to the proper consistency.

This sauce would be good on light meats (fish or poultry) or vegetables.

Another variation would be to saute some shallots in (1 TBS) butter until trancslucent, then add in a little (1 TBS) flour in order to make a roux, add (1 CUP) cream, a little (1 TBS) grated parmesean cheese, and then the (1/2 CUP) champagne (measurements approximate).

Neither of these of course would work for a dessert, for which a cream sauce can sometimes be used, and within which champagne can sometimes play a role. One option here is to make what is essentially a Zabaglione or custard sauce, but with champagne.

A quick and easy Zabaglione is made by combining 4 egg yolks, 3 Tbs sugar, 3 Tbs whipping cream, and 3 Tbs wine in a steel or copper bowl. Beat with a balloon whisk or electric beater until thickened. Then place the bowl over a saucepan of "just" boiling water and continue to beat until it is well warmed throughout, and is both thick and foamy.

This sauce can then be used over fruits, cakes, or pies.


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