Champagne Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 12 cup heavy cream
• 12 cup white champagne

1. Melt butter in a sauce pan.
2. Add flour and whisk into a paste (roux) Add cream and champagne.
3. If adding any fresh strawberry or any other fruit juice and or fruit add now.
4. And add a little at a time the amount to your liking, while whisking (or try a little chicken stock instead of fruit).
5. Simmer for 10 minutes on med heat.
6. Careful not to burn.

butter, allpurpose, heavy cream, white champagne

Taken from www.food.com/recipe/champagne-sauce-87830 (may not work)