This is a great sauce for anything pork/wild boar – the richness of the Champagne and Calvados sauce really helps compliment and cut through stronger flavoured meats.

Ingredients for Champagne and Calvados sauce

1/4 onion

1 clove garlic

250ml Champagne

150ml light vegetable stock

pork stock cube

Sprig of Sage and a Bay leaf

Splash of calvados

Thickening granules

75ml double cream

1 oz butter


Lightly fry ¼ finely diced onion and 1 clove of garlic until it starts to brown and catch a little on the base of the pan.

Deglaze with 250ml Champagne and then add the sprig of Sage and a pork stock cube, the veg stock,  the Bay leaf and 5 whole black peppercorn

Bring to boil and leave to simmer for 10 mins and then strain to a clean pan – discard the bits.

Thicken a little with a few granules, bring back to heat and then whisk in 1 oz butter and the double cream.

Finally add a splash of Calvados plus any juice from  your pork joint / loin (use a little water to deglaze roasting dish if needed) decant to a pre-warmed sauce jug.

Champagne and Calvados sauce


I am self taught cook mostly through trial and error and have been cooking ever since I could reach the range! Father of three children.

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