Cream Of Shallots Sauce - Great Chefs

Recipe Ingredients

8 oz	227g	Wine - white, dry
2 oz	56g	Juice - lemon
4 oz	113g	Cream - heavy
4 oz	113g	Butter
4 tablespoons	60ml	Shallots - chopped
		Salt - (to taste)
		Pepper - (to taste)
		Oyster juice - from the
		Shucked oysters

Recipe Instructions

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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