| Instructions: |
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.
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