| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Basics, Sauces, Masterchefs, Frisco, M |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 4 |
tb |
Puree, shallot |
| 1 |
|
Bay leaf |
| 1 |
ts |
Peppercorns, white, whole |
| 1 |
c |
Wine, white |
| 1/2 |
c |
Cream, whipping |
| 8 |
oz |
Butter |
| 1 |
ts |
Juice, lemon |
| 1 |
ts |
Chives, chopped |
INSTRUCTIONS
In a saute pan, melt the butter over medium heat. Add the
shallot puree and saute for 1 minute more.
Add the crushed bay leaf and whole white peppercorns.
Deglaze the pan with 1 cup white wine. Reduce by two-thirds over
medium heat (not until dry).
Add the whipping cream then add the butter a quarter at a time,
and whip briskly over high heat. Strain through chinois and reserve.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel,
: San Francisco, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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