CREAM SAUCE

CREAM SAUCE

2 tablespoons shallots, minced
2 tablespoons butter, clarified
1 cup white wine
1 pinch white pepper
1/2 teaspoon clam base
1 tablespoon unsalted butter
1 cup heavy cream
1 tablespoon corn starch

Sauté shallots in clarified butter. Add wine, pepper and clam base. Reduce to 1/4 cup. Add butter and cream blended with corn starch. Heat until thickened.

Yield: 1 cup