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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Sauces, Seafood 1 Servings

INGREDIENTS

1 tb Butter
6 Shallots; thinly sliced
4 Garlic cloves; thinly sliced
1 c Chablis
1 c Clam juice
1/4 c White wine vinegar
1/4 c Heavy cream
1 Lemon, juiced
1/2 lb Sweet butter cut into pieces
1/2 bn Basil; stems removed
Salt (to taste)

INSTRUCTIONS

In a medium saucepan place the 1 tablespoon of butter and heat it on medium
high until it has melted.  Add the shallots and garlic. Saut. them for 2 to
3 minutes, or until the shallots are tender. Add the Chablis, clam juice,
and white wine vinegar.  Cook the ingredients for 15 to 20 minutes, or
until it is reduced to 1/4 cup. Add the heavy cream and the lemon juice.
Reduce the heat to low and simmer the ingredients for 1 to 2 minutes, or
until the liquid starts to thicken. Raise the heat to medium. While
whisking constantly, add the pieces of butter one at a time. Strain the
sauce into a blender.  Add the basil leaves. Pur.e the sauce and then
season it with the salt. Add some water if the sauce is too thick.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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