Champagne Vanilla Sauce – a delicious recipe with shallots, Champagne, vanilla bean, heavy cream, cold unsalted butter, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a saucepan, combine the shallots and Champagne.
2
Scrape the vanilla seeds from the split pod into the pan and add the vanilla pod halves.
3
Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.
4
Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.
5
Whisk in the butter until smooth and strain the sauce through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.
6
Season, to taste, with salt, pepper, and vinegar and serve immediately over fish or shellfish.
7
Note: If sauce is made in advance, keep warm in a bain marie over barely simmering water.
578
kcal
Calories
49
g
Fat
7
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup chopped shallots, 1 cup Champagne, 1 vanilla bean, halved lengthwise, 1 1/2 cups heavy cream, and more.
Yes, Champagne Vanilla Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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