Basil-Butter Sauce

• 5 tablespoons butter
• 1 tablespoon finely chopped shallots
• 8 leaves fresh basil, coarsely chopped
• 1/4 cup white-wine vinegar
• 1/4 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste

1. Heat 1 tablespoon butter in a small saucepan, and add shallots.
2. Cook briefly, and add basil and vinegar.
3. Bring to a boil, and cook until reduced to 2 tablespoons.
4. Add cream, and bring to a rapid boil.
5. Cook this until reduced to 1/3 cup.
6. Remove the sauce from the heat, and immediately add the remaining 4 tablepoons of butter, salt and pepper, stirring rapidly with a wire whisk.

butter, shallots, fresh basil, whitewine vinegar, heavy cream, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3534 (may not work)