Ingredients

Instructions

  1. In a medium saucepan, melt butter over medium-high heat.
  2. Add leeks and shallots. Cook until leeks are tender (about 4 minutes).
  3. Add champagne and reduce until 2-3 tablespoons remain.
  4. Add lemon juice and cook until liquid evaporates.
  5. Add cream and simmer until slightly reduced.
  6. Season with salt and pepper.
  7. Garnish with fresh dill.