In a small saucepan place the Chablis, white wine vinegar, garlic,
shallots, and anchovies. Heat the ingredients on medium low and simmer
them for 8 to 10 minutes, or until the liquid is reduced to 1/4 cup. Strain
the liquid. In a blender place the basil and the strained, reduced liquid.
Pur.e the ingredients until they are smooth. Add the egg yolks and the
lemon juice, and pur.e them. While the blender is running, slowly add the
olive oil. Season the sauce with the salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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