Dishes prepared with a white wine or Champagne sauce are always suitable.

The addition of Champagne sauce, intended as a sophisticated touch, does nothing for the dish.

But Champagne sauce on an otherwise fine red snapper was almost nonexistent.

So, too, was the stripped bass in a Champagne sauce laden with vegetables.

A light Champagne sauce enfolds the fish like a sheet of silk.

For years, I have been suspicious of dishes described as having a Champagne sauce.

A perfectly cooked salmon filet in a light champagne sauce was a close second.

Champagne sauce has the deceptive tensile strength of a spider web.

Another recommendation is the cashew-crusted grouper with champagne sauce.

Our waiter confided that the lobster tail with Champagne sauce was the best entree on the menu.