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I didn’t have dried mushrooms so I cooked sliced ones then chopped them up and added to champagne sauce then to roux. It was thick so I added salt free vegetable stock. Just delicious
The first time I ate this sauce was in the hospital last week! Can you believe that? They served quinoa along side the chicken and champagne sauce. Guess who got well in a big hurry. I am going to be making the sauce for sure. Thank you for the recipe!
Cool! I hope you continue to recover well!
Trying this tonight for a friend and I to have with a gift of grass fed tenderloin steaks. Filet’s right? Totally new to such a high end meat and want to do it proud. Each steak looks like it could be cut in to 2 filets. Any suggestions as go simplest methods? Do have recently opened champagne! Yay! Life is good. Thank you for any help.
Having read all of these comments, my questions have been answered. That being said. I love German food; and one of my favorites is Jager Schnitzel, with spatzle. Using fresh mushrooms, and leaving them in the finished sauce, as others have suggested; this sauce looks like a great way to take the dish over the top, and to an elegance never thought of before. I can’t wait to try this one out!
Would this work with fresh mushrooms in place of the dried?
So my boyfriend and I are making an anniversary dinner together on Tuesday and I want to make this sauce because my mouth is watering just reading this. The only meat that I eat is seafood but want to do a non-halibut option. I am thinking of serving this sauce over salmon and whole wheat pasta, but am wondering if you think this would be a good flavor combo. I am also thinking scallops as a backup.. I really appreciate your advice. Thanks!
My first inclination is scallops, but thinking about it, this might do well with a big king salmon steak. And salmon + whole wheat pasta = perfect combination; I do that a lot. ~Hank
Hank, I had another thought for you. A good Champagne replacement is ginger ale. I’ve used it may times in recipes with no-alcohol requirements. Try it and let me know. There are also may sparkling beverage options these days.
Can you freeze the sauce?
Maybe. It might mess with the emulsion of the sauce with the butter, though. It should keep in the fridge for nearly a week, though. ~Hank
Hank- I served this last night with bacon-wrapped quail and cabbage sauteed with butter and caraway seeds. The tanginess of the sauce was the perfect complement! I truly enjoy your posts and your blog. Would love to see any ideas you might have for quail, venison back strap, and elk chops. My freezer runneth over! Thanks again :)
Do you have to strain the mixture? We love mushrooms so I’d like to keep them in the gravy to eat.
They are dried, so even reconstituted the mushrooms will be very chewy. If you want, chop them small before putting in the stock and then puree the sauce in a blender before serving. ~Hank
This looks like a reason to go out and buy a bottle of champagne! However, I hate the idea of wasting the shallots and mushrooms…I wonder how they’d be if you gave them a quick whirl in the food processor and spread them on sliced baguette?
I see a trip to the wine shop coming up today!
I hardly ever have leftover champagne,but if I did,how old does the champagne have to be?maybe about 2wks?
The Champagne does not have to be old, actually. You could use it right out of the bottle fresh. ~Hank
This looks amazing. We do not drink, but maybe I could make the sauce some other way…
I’ve never tried this, but I bet you could substitute sparkling apple cider, like Martinelli’s, and it might work. ~Hank
can i do this without the flour to make it GF? i assume it will just be thinner? that way i can drink it faster.
No, you cannot skip the flour. That said, you could try a gluten-free flour — maybe rice or chickpea — and see what happens. I’ve not tried that, but I am betting it would work. ~Hank
I have made this using cornstarch instead of flour. It worked fine. I did have to change the way it is made a bit. You can’t make a roux with cornstarch, so I omitted step 3, along with the 3tbs of butter used there. In step 4, I mixed 3tbs cornstarch in a small bowl with 3tbs water. I then slowly poured small amounts of the slurry into the stock, whisking the whole time. I probably only used about 2tbs of the cornstarch by the time it reached the consistency I wanted. I cooked it for about 5 mins to ensure the thickening was finished, then I added the other ingredients and finished the recipe just as in step 5 above. I looked a bit more translucent than Hank’s photos, but it was still delicious.
Sounds delicious, and great recipe. I presume certain kinds of beers can be used as well.
No idea. But beer has a bitterness about it that might mess with the flavor. You might try something mild, like Bud or some other Pilsner. ~Hank