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.

  • 35 mins
  • Serves 6
  • Beginner


  • 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


  1. 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).
  2. Strain out all the herbs and shallot, and then return the syrup to a clean small pan.
  3. 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.
  4. Once all the butter is combined, add the cream gradually, whisking continuously.
  5. Season with salt, pepper and sugar and finish with the nutmeg and lemon.

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