Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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