Yield: 8 Servings
1 cup Chopped shallots
1 cup Chopped button mushrooms
1 cup Chopped leeks (white part)
1/4 cup Chopped celery
Oil for sautéing
2 Bay leaves
4 whole white peppercorns
4 cups Champagne
4 cups Clear fish stock, court bouillon or clam juice
4 cups Heavy cream
1/4 cup Honey
1/4 cup Chopped fresh tarragon
Salt and white pepper
1/2 cup Butter, softened
In a skillet, sauté 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.
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.
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.