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, sauta 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 2 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. PurBe the sauce and then
season it with the salt.
Add some water if the sauce is too thick.
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