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

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 400 ml Prosecco or Champagne
  • 2 shallots finely diced
  • 20 g butter
  • 20 g plain flour
  • 1 tbsp chopped fresh dill
  • 250 ml single cream or greek yogurt - or a mixture of both
  • salt and pepper to taste
  • 2 tbsp caper optional


  • Pour the Prosecco or Champagne into a saucepan and bring to the boil.
  • Boil for 4 minutes to reduce by half.Pour into a jug.
  • Melt the butter in a frying pan over a low heat. Add the shallots and sauté until soft.
  • Remove from the heat and stir in the flour.
  • Slowly add the prosecco or champagne, stirring well.
  • 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.
  • Season to taste and simmer for 4 minutes.
  • If using, add the capers.


I chose to serve it on a dish of stir-fried broccoli with udon noodles.
The sauce can be portioned and frozen.

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