1 tablespoon butter - (to 2)
1 ounce celery - diced
1 ounce leeks - chopped
1 ounce minced garlic
2 1/2 ounces shallots - chopped
2 bay leaves
12 ounces white wine
1 1/2 ounce lemon juice
1/4 cup heavy cream
3 3/4 pounds butter
Directions: one line for each direction. When saved the lines will be numbered.
First, sauté celery, leeks, garlic, shallots and bay leaves in 1 to 2 tablespoons butter. Remove bay leaf. Add wine to the above ingredients and reduce to 1 cup. Add lemon juice and heavy cream. Reduce to 1/2 cup.
Slowly add the 3 3/4 pounds butter and keep stirring. Be very careful to not burn. Keep stirring! Strain.
This recipe yields ?? servings.
Rating: ()
Added On: March 4, 2008
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