BellaVitano Champagne Sauce

Servings:   |  Featured Product:  BellaVitano Cheese


1 tbsp unsalted butter
¼ cup sweet onion –(small dice)
1 tbsp crushed garlic
1 bay leaf
½ cup Champagne (dry)
2 cups skim milk
1½ cups half & half
Roux – as needed (see directions below)
1 cup BellaVitano cheese – shredded/shaved
Sea salt & black pepper (to taste)


Melt butter in a medium size saucepan over medium heat. Add onion, garlic and bay leaf. Cook on medium heat until onion lightly starts to brown.

Deglaze pan with Champagne and reduce amount to ¼ cup.

Add milk and half & half. Bring just to a simmer and thicken with Roux as you stir with a fine wire whisk. Add Roux slowly, one tablespoon at a time. Sauce should be thick enough to coat the back of a teaspoon but not so thick that it looks like paste.

Slowly whisk in BellaVitano cheese until thoroughly combined.

In a saucepan melt ¼ pound of unsalted butter and stir in ¼ pound of all-purpose flour until there are no lumps. Hold until ready to use. May be stored in refrigerator for up to two months.

Final Preparation:
Taste and adjust seasoning as needed with sea salt & pepper. Serve over pasta or as a sauce with chicken, shrimp or scallops.

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