Champagne Sauce - For your next Champagne and Caviar affair!

I've an open bottle of champagne sitting on my counter for the past 8 days that was left over from New Year's. Since I never drink champers that's been opened more than a few hours, I planned to use it in a marinade or something.

Tonight I got inspired and decided to create a champagne sauce to use as a party dip. Surprisingly, when I poured the champagne into the measuring cup there was still a considerable amount of effervescence - after 8 days! Maybe I shall have to reassess my rule of not drinking champagne that's been open too long, lol.

Luckily I was cooking some chicken for salad so I had fresh chicken stock to use, I had almost exactly a cup of cream left and, of course, the champagne was the initial ingredient. I was set to create a nice sauce using leftovers!

And with that said, here's the recipe for my Champagne Sauce/Dip:

3 tablespoon Butter
3 tablespoon Flour
1 cup Chicken stock
1 cup Heavy cream
1 cup Champagne
1/2 - 1 Tsp. dried Tarragon (I grow my own and dry it for the winter months)

Melt the butter, mix in the flour to create a roue. On a medium heat, slowly add the cream, then the stock and then the champagne.
Reduce the heat to a simmer and slowly reduce the sauce/dip until it reaches a nice thick consistancy - usually when the sauce "coats" the spoon.

BTW, I was too lazy to actually make the chicken salad after a hard day of work so I poured a bit of the sauce over the warm chicken and gobbled down a quick, but elegant little serving for my dinner! Yum, this sauce is a winner.