1 ½ tablespoons capers
1 ⅓ cups Champagne
9 tablespoons cold butter, cubed
2 tablespoons chopped fresh tarragon
½ lemon, juiced
salt to taste
Heat a large saucepan over medium heat and cook capers for 30 seconds. Pour in Champagne and cook until it is reduced by half, about 3 minutes. Whisk in butter, 1 cube at a time, until melted. Continue whisking remaining cubes of butter, reserving one. Add the last cube of butter, tarragon leaves, lemon juice, and salt. Whisk until smooth.
