Cream of Shallots Sauce - Great Chefs

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Title: Cream of Shallots Sauce - Great Chefs
Categories: Basics, Sauces, Masterchefs, Frisco, Lec
Yield: 2 cups

8 oz Wine, white, dry Salt (to taste)
2 oz Juice, lemon Pepper (to taste)
4 oz Cream, heavy Oyster juice, from the
4 oz Butter -- shucked oysters
4 tb Shallots, chopped

In a saucepan, cook the shallots, white wine, oyster juice and
lemon juice until all of the liquid has evaporated.

Add the cream and bring to a strong boil, whisking constantly.

Whip in the small pieces of butter until melted. Remove from
heat. Season to taste with salt and pepper.

Strain through fine sieve into another pan and keep warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

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