Champagne Caviar Sauce


Rate this Recipe: 

No votes yet

This sauce is best served over grilled salmon. It is colorful and full of flavor.


1/2 cup shallots (finely chopped)
2 pinches ginger (finely julienned)
1/2 cup champagne
1 cup chicken stock
1/2 cup heavy cream
5 tablespoons cucumber (finely julienned)
1/2 pound unsalted butter, melted
1/8 cup caviar mix of salmon, sturgeon, monkfish
1 lemon (for juice)
chopped chives for garnish


Sweat the ginger and shallots together. Add champagne and reduce by ½. Add chicken stock and reduce by ½. Add cream and reduce until thick. Stir in the melted butter. Softly stir in the caviar and cucumber. Squeeze the juice of lemon into sauce. Garnish with the chopped chives.

Cooking & Recipes


Approximately 3 cups

Preparation Method

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter