Cream Of Shallots Sauce - Great Chefs

8 oz Wine, white, dry

2 oz Juice, lemon

4 oz Cream, heavy

4 oz Butter

4 tb Shallots, chopped

Salt (to taste) Pepper (to taste) Oyster juice, from the –
shucked oysters 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