Wine butter sauce - great chefs
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 tb Butter 1/2 c Cream, whipping
4 tb Puree, shallot 8 oz Butter
1 ea Bay leaf 1 ts Juice, lemon
1 ts Peppercorns, white, whole 1 ts Chives, chopped
1 c Wine, white
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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