Cream of shallots sauce - great chefs
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Wine, white, dry |
| 2 | ounces | Juice, lemon |
| 4 | ounces | Cream, heavy |
| 4 | ounces | Butter |
| 4 | tablespoons | Shallots, chopped |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| Oyster juice, from the shucked oysters | ||
Directions
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