| 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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