Oliverow Champagne

Name: Oliverow Champagne
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 6¼ cups (1500 ml)
Cuisine: French Classic
Ingredients: 1 L fumet (1000 ml) Fish Stock; 13 cl vin blanc (130 ml) White Wine; 7 cl Noilly (70 ml) Vermouth; 300 g crème Cream; 100 g champagne Champagne; 30 g beurre Butter; 30 g farine Flour

Independent adaptation of a publicly published Olivier Couvin recipe. Not affiliated with, sponsored by, or endorsed by Olivier Couvin.

From a master craftsman's kitchen.

Ratio

Fish Stock 1000 mlWhite Wine 130 mlVermouth 70 mlCream 300 mlChampagne 100 ml

Ingredients

Fish Stock — 1 L fumet (1000 ml)
White Wine — 13 cl vin blanc (130 ml)
Vermouth — 7 cl Noilly (70 ml)
Cream — 300 g crème
Champagne — 100 g champagne
Butter — 30 g beurre
Flour — 30 g farine

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Oliverow Champagne wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Olivier Couvin — published sauce recipes in the PantryFlex catalog. MOF 2015.

Originally published as Sauce Champagne.

Adapted from a Olivier Couvin recipe (Olivier Couvin / Le Progrès (Bocuse brigade with Gilles Reinhardt; quenelles)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Olivier Couvin / Le Progrès (Bocuse brigade with Gilles Reinhardt; quenelles) (published as “Sauce Champagne”). Full citation lives in Provenance.

Companion jar