Rose champagne emulsification broth

One of the last broths. 2 TB fine diced shallots 1 and 1/2 cups pink champagne 3 TB butter Kosher salt too taste Pinch sugar Cayenne pepper Lemon juiced as needed. 1/4 cup chive Combine champagne and shallots and cook to reduced by 3/4ths. Lower to simmer and wisk in butter. Season with salt, cayenne and sugar. Balance with lemon juice and right before serving hit with bur mixer. Add chives last. Best with steamed or whole delicate fish.