Sauce Champagne, also known as Sauce Au Champagne is a classic French Compound Sauce that can be made as either of two variants. Early Chefs improvised and imitated, and over the years, different versions of classic sauces have arisen. Knowing which variant of a classic sauce is being called for will be very helpful.
Varieties
Variant 1 of a Sauce Champagne is a Demi-Glacé Reduced with champagne and flavored with a little cognac.
Variant 2 of a Sauce Champagne is champagne reduced and mixed with Egg Yolks Whisked with Whole Butter.
Culinary Uses
Variant 1 of Sauce Champagne is used most often for meat and vegetables.
Variant 2 of a Sauce Champagne is used most often for Fish and Poultry.
Low Fat
No
Low Calorie
No
