Leek Sauce

Ingredients

2 Tbsp. Chopped Shallots in Oil
1 cup + ½ cup julienne leeks, whites only
2 tsp. blended oil
1 cup Chardonnay
1½ tsp. Fish Base
1 cup heavy cream
2½ tsp. cornstarch
½ lb. salted butter, softened
white pepper to taste

Instructions

(yields 8-10 portions)

Sweat the Chopped Shallots in Oil and 1 cup of leeks in the blended oil. Add the Chardonnay and reduce over moderate heat until dry. Add the heavy cream and reduce by ¼. Add the Fish Base and mix well. Make a slurry with the cornstarch. Over moderate heat, add the slurry to the shallot and Cream mixture. Stir until thickened and remove from heat. Add the butter one piece at a time, whisking vigorously until fully incorporated. Strain, and keep warm. Sauté the ½ cup of leeks without browning. Add to strained sauce as a garnish. Season with white pepper.