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–+ servings
Close-up of succulent shrimp coated in a rich Champagne cream sauce, garnished with fresh dill.

Champagne Cream Sauce for Seafood

A rich and elegant champagne cream sauce perfect for seafood dishes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Sauce
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 shallot finely minced
  • 1/2 cup champagne or dry sparkling wine
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh dill chopped
  • to taste salt
  • to taste black pepper freshly ground

Equipment

  • Saucepan
  • Whisk

Method
 

  1. Melt butter in a saucepan over medium heat.
  2. Add minced shallot and cook until softened, about 2-3 minutes.
  3. Pour in the champagne and let it simmer until reduced by half.
  4. Stir in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Remove from heat and whisk in the grated Parmesan cheese until melted and smooth.
  6. Stir in the chopped dill. Season with salt and pepper to taste.
  7. Serve immediately over your favorite seafood.

Notes

This sauce is best served fresh. It pairs well with shrimp, scallops, fish, and lobster.

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