Champagne Caviar Sauce


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.


Approximately 3 cups

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