Prosecco Butter



Published by University Press of Florida

Prosecco Butter
Prosecco Butter

Editor's Note: The next time you need a recipe for a special occasion, make sure to include this Prosecco Butter in the menu. The recipe uses Prosecco and mango purée for a taste that you are sure to love. You can use this recipe when sautéing vegetables, as well as dip for your favorite seafood. You can also use it in this recipe for Prosecco Butter-Glazed and Roasted Fingerling Potatoes, which is also by this recipe's author. If you are just learning how to cook, then this recipe is a great way to try new cooking techniques. You just might impress your family and friends along the way, too!

Try this with Maine lobster as an alternative to clarified butter or as a topping for grilled oysters.

Makes1 to 1 1/2 cups

Cooking MethodSauteeing



Total TimeUnder 30 minutes

Occasional Fresco, Birthday, Buffet, Buffet Meal, Casual Dinner Party, Cocktail Party, Family Get Together

Five Ingredients or LessYes

Type of DishDip/spread, Sauces


  • 1 shallot, minced
  • 8 tablespoons (1 stick) unsalted butter, divided
  • Sea salt and white pepper to taste
  • 1 cup Prosecco or other sparkling wine
  • 1 cup mango purée


  1. In a heavy-bottom saucepan, melt about 2 tablespoons of the butter and sauté the shallots until fragrant and golden. Stir in salt and pepper. 

  2. Deglaze the pan with the Prosecco. Add the mango purée and cook over a low flame, stirring occasionally to keep from burning. 

  3. When the liquid has been reduced by half, about 10 minutes, add the rest of the butter to finish the sauce and adjust the seasonings. 

  4. Cook for an additional 5 minutes to allow the flavors to blend.


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