Basil Sauce

• 1/2 cup chardonnay
• 1 teaspoon minced shallot
• 3 cloves minced garlic
• 1 bay leaf
• 4 cups heavy cream
• 1/2 cup chopped fresh basil leaves
• Salt and freshly ground black pepper
• 1 tablespoon cold unsalted butter

1. In a medium saucepan, combine chardonnay, shallot, garlic and bay leaf.
2. Place over medium heat, and boil until reduced by half.
3. Add the cream, and continue to reduce until mixture is thick enough to coat the back of a spoon.
4. Remove pan from heat, discard bay leaf, and allow to cool.
5. Transfer mixture to a blender, and add fresh basil.
6. Puree until smooth.
7. Season with salt and pepper to taste.
8. Return sauce to pan, and place over low heat.
9. Add butter, stir until melted, and remove from heat.
10. Serve warm.

chardonnay, shallot, garlic, bay leaf, heavy cream, fresh basil, salt, cold unsalted butter

Taken from cooking.nytimes.com/recipes/514 (may not work)