---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BASIL SAUCE
  Categories: Sauces, Seafood
       Yield: 1 servings
  
       1 tb Butter
       6    Shallots; thinly sliced
       4    Garlic cloves; thinly sliced
       1 c  Chablis
       1 c  Clam juice
     1/4 c  White wine vinegar
     1/4 c  Heavy cream
       1    Lemon, juiced
     1/2 lb Sweet butter
            - cut into pieces
     1/2 bn Basil; stems removed
            Salt (to taste)
  
   In a medium saucepan place the 1 tablespoon of butter and heat it on medium
   high until it has melted.  Add the shallots and garlic.  Saut‚ them for 2
   to 3 minutes, or until the shallots are tender.  Add the Chablis, clam
   juice, and white wine vinegar.  Cook the ingredients for 15 to 20 minutes,
   or until it is reduced to 1/4 cup. Add the heavy cream and the lemon juice.
   Reduce the heat to low and simmer the ingredients for 1 to 2 minutes, or
   until the liquid starts to thicken. Raise the heat to medium. While
   whisking constantly, add the pieces of butter one at a time. Strain the
   sauce into a blender.  Add the basil leaves.  Pur‚e the sauce and then
   season it with the salt.  Add some water if the sauce is too thick.
  
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