---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title:  Wine Butter Sauce - Great Chefs
  Categories: Basics, Sauces, Masterchefs, Frisco, M
       Yield: 2 servings
       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