Champagne Sauce

1. 1

   Open cans of broth and scoop hardened fat off top; discard. Simmer broth in saucepan (don't boil).

2. 2

   In another saucepan, heat butter until it gently bubbles, then stir in flour until mixture bubbles.

3. 3

   Add hot broth; stir until smooth and thickened.

4. 4

   Remove from heat.

5. 5

   In small pan, heat heavy cream until warm (not hot). Add cream to broth mixture; stir to blend, then stir in champagne.

No additional tips available.