Serve this sauce over fish fillets or chicken breasts. Plan on drinking the rest of the Champagne with dinner as this only uses 1 cup!
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- 1Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
- 2While the champagne and onions are cooking, heat but don't boil the veloute sauce.
- 3Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
- 4Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).
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Nutritional Facts for Champagne Sauce
Serving Size: 1 (432 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 420.2
- Calories from Fat 332
- Total Fat 36.9 g
- Saturated Fat 23.3 g
- Cholesterol 97.6 mg
- Sodium 267.8 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 0.5 g
- Sugars 2.3 g
- Protein 0.9 g
The following items or measurements are not included: