If you’ve ever had leftover Champagne (yes, some people do!) it seems a crime to pour it down the sink once it has gone flat. What to do? Make this luxurious sauce. It’s a riff off a classic French Champagne sauce, enriched with dried porcini mushrooms, butter and stock. Making the sauce is not terribly difficult, but you do need three pans to do it right: one for some stock and the mushrooms, one for the Champagne and one to make a roux, which is a combination of butter and flour. Once made, this sauce will hold on low heat for a couple hours, although you cannot let it boil or it may separate. If you have leftovers, reheat the sauce very gently in a small pot. Again, don’t let it boil. Serve this sauce with meat or a dense fish. Chicken is ideal, but so is turkey, steak, pork tenderloin, pork chops, or halibut. Experiment, and let us know which combination you like best. Turn off the heat and wait until the wine stops simmering, then whisk in 1/4 cup of butter, a little at a time. Pour the mixture through a fine mesh sieve into a bowl, to strain out the mushroom and shallots. Add salt to taste and keep warm until you need it. Do not let it boil or the sauce may separate. Peach Gnocchi with Champagne Sauce - from 101 Cookbooks Scallops with Lychees and Champagne - from Kitchen Fiddler
