BEURRE BLANC SAUCE (BUTTER SAUCE) WITH CHAMPAGNE
1 medium shallot, minced
1/2 cup sparkling white wine, dry
1 cup oven braised leeks
1-2 cups butter, unsalted, cubed, iced cold
Places shallots and wine in a small sauté pan and heat to a simmer; continue cooking until you have reduced the sparkling wine by half, approximately 10 minutes. Add the leeks and heat through. Just before removing from the stove, bring to a boil. Remove to a blender while hot. Place blender on medium with lid securely fashioned; as the mixture blends, carefully remove the lid and begin to add the butter in small amounts. You may not need it all. You decide the final consistency you desire. NOTE-the thinner you make the mixture the less stable it becomes. Adjust seasoning with sea salt as needed and serve immediately. Final mixture will be room temperature.