Basil Sauce



INGREDIENTS:

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)

DIRECTIONS:

1. 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.



Basil Sauce