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Basil's Champagne Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASIL'S CHAMPAGNE SAUCE
 Categories: Sauces, Alcohol
      Yield: 2 Cups
 
      1 c  Chopped shallots
      1 c  Chopped button mushrooms
      1 c  Chopped leeks (white part)
    1/4 c  Chopped celery
           Oil for sauteing
      2    Bay leaves
      4    Whole white peppercorns
      4 c  Champagne
      4 c  Clear fish stock, court
           -bouillion or clam juice
      4 c  Heavy cream
    1/4 c  Honey
    1/4 c  Chopped fresh tarragon
           Salt and white pepper
    1/2 c  Butter, softened
 
  Serve with Basil's Crab Cakes Louisiana-Style.
  
  1. In a skillet, saute shallots, mushrooms, leeks and celery for 5
  minutes in just enough hot oil to cover the bottom of the pan. Add
  bay leaves and white peppercorns; cook, stirring, for 2 minutes.
  
  2. Add Champagne; cook over medium heat until reduced by half, about
  7 to 10 minutes. Add fish stock; continue cooking until reduced by
  half, another 7 to 10 minutes. Add cream; reduce heat to low and cook
  until slightly thickened, about 20 to 30 minutes.
  
  3. Remove from heat. Strain; discard vegetables and bay leaf and
  return the sauce to the pan. Whisk in honey, tarragon, salt and white
  pepper. Add butter, stirring until melted.
  
  Source:  Basil's Restaurant, Michigan City, Indiana.
 
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