ISO Champagne Butter Sauce

[lulu]

Today I tasted a delicious dish of sea bass and scallops in a light champagne butter sauce. The chef was not giving away any secrets, but I wondered if anyone here knew of a recipe that might be similar.

It was light, very, erm buttery!, and had a notably vinegary frangrance (presumably from the champagne?).

All ideas welcome

 

[ironchef]

Today I tasted a delicious dish of sea bass and scallops in a light champagne butter sauce. The chef was not giving away any secrets, but I wondered if anyone here knew of a recipe that might be similar.

It was light, very, erm buttery!, and had a notably vinegary frangrance (presumably from the champagne?).

All ideas welcome

It was probably just a beurre blanc made with champagne instead of white wine. Just reduce the champagne as you would the wine and emulsify with the butter as normal.

 

[boufa06]

Lulu, I have a recipe for fish steaks with white wine sauce baked briefly in the oven. The sauce consists of 2 tbsps white wine, 2 tbsps vinegar, 2 chopped green shallots and 250gm butter. It is served with blanched carrot and celery sticks. Is this similar to the one you have eaten?

 

[lulu]

Thanks boufa, I think ironchef's one is more like the one I tried today, but yours sounds very good too and I will be making them both!

Thank you both!

 

[boufa06]

Lulu, the dish is called Fish with Beurre Blanc

Edited to add: I guess you can replace the wine with champagne

 

[AllenOK]

You can also use a "Buerre Manie" (sp?) to both give a buttery flavor, and tighten the sauce. Buerre Manie is just a mix of flour and butter, with the butter only softened to room temp. You use it similar to a roux.