Champagne/Prosecco Sauce

Sometimes there are the odd occasions when after a celebration or indulgence, you may find yourself with some prosecco or champagne left in a bottle! Then this is the ideal sauce to make….. 

It compliments salmon perfectly and for a vegetarian option then why not use it to dip in some beautiful roasted asparagus. 

Champagne/Prosecco Sauce
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 400ml Prosecco or Champagne
  2. 2 shallots, finely diced
  3. 20g butter
  4. 20g plain flour
  5. 1 tbsp chopped fresh dill
  6. 250ml single cream or greek yogurt - or a mixture of both
  7. salt and pepper to taste
  8. 2 tbsp caper, optional
Instructions
  1. Pour the Prosecco or Champagne into a saucepan and bring to the boil.
  2. Boil for 4 minutes to reduce by half.Pour into a jug.
  3. Melt the butter in a frying pan over a low heat. Add the shallots and sauté until soft.
  4. Remove from the heat and stir in the flour.
  5. Slowly add the prosecco or champagne, stirring well.
  6. Place back on a low heat and stirring constantly, simmer for 3 minutes. Add the cream or yogurt and bring to the boil. Boil for 2 minutes. Add the dill and stir well.
  7. Season to taste and simmer for 4 minutes.
  8. If using, add the capers.
Notes
  1. I chose to serve it on a dish of stir-fried broccoli with udon noodles.
  2. The sauce can be portioned and frozen.
Sheila's Pantry http://sheilaspantry.com/

You May Also Like

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.