Menu Enter a recipe name, ingredient, keyword...

Orange-Champagne Sauce


Google Ads
Rate this recipe 0/5 (0 Votes)


  • Juice and zest from 2 oranges
  • 1 cup plus 2 Tbsp. champagne, divided
  • 2 Tbsp. chopped shallots
  • 1 bay leaf
  • 1 star anise
  • 1 stick butter, cut into Tbsp. size pieces
  • Salt & freshly ground black pepper to tasts


Servings 4


Step 1

Place orange juice in a nonreactive saucepan over high heat and cook until reduced by half.

Place 1 cup champagne, shallots, bay leaf, star anise and orange zest in a second nonreactive saucepan and cook over high heat until almost dry. Add reduced orange juice and reduce mixture a little more. Gradually mix in butter a piece at a time. Strain sauce through a fine sieve. Stir in remaining champagne and serve over pan seared salmon.

You'll also love

Review this recipe

Orange Slice Cookies Slow Cooked Orange Pork Roast Tacos