Wine butter sauce - great chefs
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Butter |
4 | tablespoons | Puree, shallot |
1 | each | Bay leaf |
1 | teaspoon | Peppercorns, white, whole |
1 | cup | Wine, white |
½ | cup | Cream, whipping |
8 | ounces | Butter |
1 | teaspoon | Juice, lemon |
1 | teaspoon | Chives, chopped |
Directions
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