Champagne Butter Sauce-In pan o/med heat melt butter, sauté 1 finely chopped shallot. Add ½ c (liquid: champagne, wine, stock) simmer/reduce by ½. Add 1 c heavy cream, simmer/reduce by ½. Salt/pepper to taste. Drizzle o/fish or seafood pasta.
Pinning for the sauce - The smashed strawberry champagne sauce is a fun topper, with strawberries, lemon juice, and champagne caught up together in a thick, warm syrupy sauce to smother your pancakes in!