Champagne Orange Sauce

This is a smooth buttery sauce that’s great over fish, chicken, eggs or vegetables.  Especially worth making the day after a party and you have a few leftover champagne bottles. I hate throwing that stuff down the drain.

Champagne Orange Sauce


  • 1/4 cup plus 2 T butter
  • 1 T shallot or sub white part of a green onion
  • 2 garlic cloves minced
  • 6 ounces champagne or any sparkling white wine
  • 1 T orange zest
  • 2 T orange juice concentrate
  • 1/4 cup fish or chicken stock
  • 1 T fresh Italian parsley minced
  • salt and white pepper to taste


  • Melt 2 T of the butter in a medium saucepan over medium heat. Add shallot and garlic and saute for 3 to 4 minutes. Add champagne and orange zest, bring to a boil and simmer until liquid is reduced by one-half. Add orange juice concentrate and stock. Simmer until sauce is slightly thickened. Whisk in remaining 1/4 cup butter, a few pieces at a time, until melted. Remove from heat immediately, whisk in parsley and season with salt and white pepper.

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