Champagne Cream Sauce
When I first made this cream sauce I was blown away, I mean, really blown away. I’ve had many fantastic cream sauces at different restaurants before, but this sauce tops them all. It is sweet and rich in taste, but not too rich. You can of course control the amount of cream you put into the sauce, which I put in very little cream and more champagne, and it is still incredibly rich in taste. The combination of the sweet carrots, shallots and champagne, pack this sauce full of flavor.
So when we had company visiting I wanted to serve something different, something special, not the typical run of the mill and this Champagne Cream Sauce immediately came to mind. And as an added bonus, it is pretty easy to make. No need to be slaving away over a hot stove for hours and hours. I served this with a mix of my favorite ravioli and a salad.
Ingredients for Champagne Cream Sauce
Ingredients:
6 tablespoon butter, divided
2 shallots, finely minced
2 carrots, peeled and thinly sliced
2 tablespoon tomato puree
1 1/2 cups chicken stock
3/4 cup Champagne
3 tablespoon flour
Heavy cream
Carrots and Shallots
Directions:
Melt 3 tablespoons of the butter in a skillet. Add the shallots and carrots and saute over medium-low heat until tender. Add the tomato puree and stir, cook until the mixture has begun to caramelize, 2-3 minutes. Add the chicken stock and Champagne and stir to blend. Bring to a simmer and reduce to about 1/3.
Once the sauce has reduced, heat the remaining 3 tablespoon of butter in a small saucepan. Add the flour and whisk, let it cook for 2-3 minutes to form a roux. Add the roux to the carrot mixture in the skillet and stir to mix well. Whisk in a little heavy cream and more champagne and/or chicken stock until the sauce has reached desired consistency. (Here I tend to go a little heavy on the Champagne). Pass the sauce through a strainer to remove the shallots and carrots. Serve warm atop your favorite Ravioli.
Champagne Cream Sauce
Champagne Cream Sauce
Source: Annie’s Eats, originally from Fotocuisine
This sounds great! I love the interesting flavor combinations.
Gitte the sauce recipe sounds so delicious. Thanks for sharing (=
Wow the sauce looks so delicious! It sounds very simple to try, too
sounds like a great sauce…I love the tomato in it! I have started using some greek yogurt to cut back on some of my cream in dishes, it seems to be working !
Yep, that sounds heavenly. I love the idea of adding champagne. I will definitely need to try this one out some night soon. Thanks for sharing!
What a lovely sauce!
What a great sauce! I love Annie’s blog. Not only is her photography wonderful but so are her recipes. We’ve got a chicken and artichoke heart sauce from her on the menu this week. Thanks! Kateiscooking
I never would have thought to add champagne to cream sauce…awesome idea though. It sounds delicious!
Your champagne cream sauce looks delicious and fairly simple to prepare. I bet this sauce would be good on fish, thanks for sharing your recipe:-)
Cream sauces are my guilty pleasure!!! I absolutely love them. I have to admit I haven’t made one for a while, but you’ve got me thinking about it again.