| 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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