Gizzi Erskine’s Champagne Butter Cream Sauce
Gizzie’s shared her secret to making the perfect butter sauce … cream! And luckily for you, we have plenty of it.
Ingredients
- 300ml Champagne/cava, prosseco or any sparkling wine
- 200ml Fish or Chicken stock
- 2 Shallots or a quarter of an onion, finely chopped
- 3-4 sprigs of Thyme
- 1-2 Bay leaves
- 3 Peppercorns
- 150g Yeo Valley Organic butter at room temperature, cubed
- 150ml Yeo Valley Organic double cream
- Sea salt
- Freshly ground black pepper
- Pinch of sugar
- Decent grating of nutmeg
- A fine squeeze Lemon
Try it with...
Method
- Add the champagne, stock, shallot, thyme, bay leaf and peppercorns to a small saucepan and bring the boil. Allow to simmer to reduce it to a viscous syrup (approx 40ml).
- Strain out all the herbs and shallot, and then return the syrup to a clean small pan.
- The key to making a butter sauce is to not let it get too hot. Over a low heat, whisk in the butter bit by bit, emulsifying the butter into the champagne, whisking continuously with a sauce whisk.
- Once all the butter is combined, add the cream gradually, whisking continuously.
- Season with salt, pepper and sugar and finish with the nutmeg and lemon.
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