Champagne Sauce

Directions

1. 1
   Open cans of broth and scoop hardened fat off top; discard. Simmer broth in saucepan (don't boil).
2. 2
   In another saucepan, heat butter until it gently bubbles, then stir in flour until mixture bubbles.
3. 3
   Add hot broth; stir until smooth and thickened.
4. 4
   Remove from heat.
5. 5
   In small pan, heat heavy cream until warm (not hot). Add cream to broth mixture; stir to blend, then stir in champagne.