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  Basil Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
1 tbsp Butter
6 Shallots, thinly sliced
4 Garlic cloves, thinly sliced
1 cup Chablis
1 cup Clam juice
1/4 cup White wine vinegar
1/4 cup Heavy cream
1 Lemon, juiced
1/2 lb Sweet butter cut into pieces
1/2 bunch Basil, stems removed
Salt (to taste)
Instructions:
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.
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