*  Exported from  MasterCook  *
 
                      WINE BUTTER SAUCE - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Butter
    4       tb           Puree, shallot
    1                    Bay leaf
    1       t            Peppercorns, white, whole
    1       c            Wine, white
      1/2   c            Cream, whipping
    8       oz           Butter
    1       t            Juice, lemon
    1       t            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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