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Champagne Sauce Salmon

Champagne Sauce


– 1 cup chicken stock
– 1/2 teaspoon crumbled dried thyme
– 1 shallot, minced
– 1/8 teaspoon ground nutmeg
– 1 cup champagne
– 1 cup heavy cream
– 2 tablespoons cold unsalted butter, cut into 1/2 inch pieces
– Salt and white pepper to taste
– 1 tablespoon champagne vinegar
– 1/4 cup champagne



– 4-7 ounce salmon fillet
– melted butter
– oil for greasing grill
– salmon roe for garnish


1. Make the sauce: Place chicken stock in saucepan mix in thyme, shallot, nutmeg, and 1 cup champagne. Bring sauce mixture to a boil over medium heat. Continue cooking until mixture is reduced to 2-3 tablespoons. Strain mixture and return to saucepan; stir in heavy cream. Place saucepan over low heat and simmer for 2-4 minutes. Remove from heat. Whisk in butter and season with salt and pepper to taste. Stir in vinegar. Just before serving, whisk in 1/4 cup champagne. Serve warm.

2. Grill salmon: Brush salmon fillets with melted butter and place on prepared grill. Cook for 4-5 minutes, brush salmon with butter and turn. Continue cooking 2-3 minutes until fish begins to flake when tested with a fork. Put salmon on individual plates and ladle warm sauce over top. Sprinkle with salmon roe. Serve with a green salad.

Yields 4 servings.

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