How To Make Prosecco Sauce

Making your own prosecco sauce sounds intimidating and expensive but in fact, it is not. This article discusses how you can make your own prosecco sauce, which is often best served to accompany fish dishes, salmon in particular. It has a wonderful, light and yet flavorful taste, which does not overpower the taste of the delicate salmon. Prosecco sauce is also incredibly fast to make so next time you have that potluck or dinner party at home, you can dare make this dish.

Materials that you will need:

  • Prosecco, taste it first and if it’s good enough to drink, then you can use it
  • Shallots, diced
  • Rock salt
  • Freshly cracked white pepper (use black if white is unavailable)
  • Good quality butter
  • White wine vinegar
  • Some water
  • Small sauce pan
  • Sharp knife

  • Preparing your ingredients. Start by dicing your shallots. Shallots are better to use rather than the regular white onion since they taste a bit sweeter and at the same time, has a stronger flavor.
  • Preparing your saucepan or small pot. The next thing you need to do is to heat your saucepan or small pot that you will be using to cook your prosecco sauce. Once the pan is heated through (you can feel the warmth if you place your hand around 3 to 4 inches away from the pan bottom), you are ready to put your ingredients in it.
  • Cooking your sauce. Once the pan is heated through, pour out half of your bottle of prosecco into the pot. Once done, you can add the diced shallots you made earlier to the pot. Cooking until the shallots are wilted and nearly transparent. The shallots will lose its purplish hue as it is cooked; this is normal. This would normally take around 5 minutes. The prosecco would also lose much of its alcohol content during this process and thus leave you with just the prosecco flavor.
  • Adding your other ingredients. Once reduced, add your rock salt (a pinch at a time, you can always add more later), freshly cracked white pepper, your white wine vinegar and a bit of water, half a cup at a time. Always taste your sauce as you go along and add more salt or water depending on your taste. Keep on stirring until all ingredients are combined well.
  • Adding your butter. Once all ingredients are dissolved and mixed well, it is time to add your butter. Take care to use really good butter and not butter substitutes or margarine. Good quality butter will lend its sweetness and creaminess to the sauce. The butter will also help in thickening up the sauce a bit. When your butter has fully melted, stir with a wire whisk until well combined and you are now ready to drizzle this over your salmon.

It would also be good to pour this over the side dish, for example, a chunk of steamed asparagus, so that the dish will have a more consistent flavor to it. This type of sauce is a good decoration to plating as well since it has a nice soft yellow color.


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