WINE BUTTER SAUCE - GREAT CHEFS

      Title: WINE BUTTER SAUCE - GREAT CHEFS
  Categories: Sauces
       Yield: 2 Servings
  
       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.
   
        Source:  Great Chefs of San Francisco, Avon Books, 1984
   
        Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
        :       San Francisco, CA
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