Recipe - Basil Sauce

1 tablespoon Butter
6 Shallots; thinly cut or sliced up
4 Garlic cloves; thinly cut or sliced up
1 cup Chablis
1 cup Clam juice
One fourth cup White wine vinegar
One fourth cup Heavy cream
1 Lemon, juiced
One half pound Sweet butter
cut into pieces
One half 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 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini