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