| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Frisco, M, Masterchefs, Sauces |
2 |
Servings |
INGREDIENTS
| 1 |
T |
Butter |
| 4 |
T |
Puree, shallot |
| 1 |
|
Bay leaf |
| 1 |
t |
Peppercorns, white whole |
| 1 |
c |
Wine, white |
| 1/2 |
c |
Cream, whipping |
| 8 |
oz |
Butter |
| 1 |
t |
Juice, lemon |
| 1 |
t |
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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