Prosecco or Champagne
chopped fresh dill
single cream or greek yogurt - or a mixture of both
salt and pepper to taste
Pour the Prosecco or Champagne into a saucepan and bring to the boil.
Boil for 4 minutes to reduce by half.Pour into a jug.
Melt the butter in a frying pan over a low heat. Add the shallots and sauté until soft.
Remove from the heat and stir in the flour.
Slowly add the prosecco or champagne, stirring well.
Place back on a low heat and stirring constantly, simmer for 3 minutes. Add the cream or yogurt and bring to the boil. Boil for 2 minutes. Add the dill and stir well.
Season to taste and simmer for 4 minutes.
If using, add the capers.
I chose to serve it on a dish of stir-fried broccoli with udon noodles.
The sauce can be portioned and frozen.