Champagne Sauce

Name: Champagne Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 6¼ cups (1500 ml)
Cuisine: French Classic
Ingredients: 4¼ cups (1000 ml) Fish Stock; 26 tsp white wine (130 ml) White Wine; 14 tsp vermouth (70 ml) Vermouth; 1 cup + 1/4 cup cream (300 ml) Cream; about 6 Tbsp (100 ml) Champagne; about 2 Tbsp (30 g) Butter; about ¼ cup (30 g) Flour

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

FINISHING SAUCE · QUENELLES & POACHED FISH

In the published recipe, this is the finishing sauce for quenelles.

Couvin's Champagne sauce for quenelles.

On the jar

CHAMPAGNE

Method: stove
Yield: about 6¼ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

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

Ingredients

Fish Stock4¼ cups (1000 ml)
White Wine26 tsp white wine (130 ml)
Vermouth14 tsp vermouth (70 ml)
Cream1 cup + 1/4 cup cream (300 ml)
Champagneabout 6 Tbsp (100 ml)
Butterabout 2 Tbsp (30 g)
Flourabout ¼ cup (30 g)

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

Champagne Sauce 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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar