Lemon-Grass Butter Sauce (Beurre Blanc)

• 1 teaspoon olive oil
• 2 tablespoons finely chopped leeks, white part only
• 1 large shallot, finely chopped
• 1 clove garlic, minced
• 4 mushrooms, finely chopped
• 1 large stalk lemon grass, trimmed and soft bulb finely sliced
• 1 kaffir lime leaf
• 1/4 cup dry white wine
• 6 tablespoons fish stock
• 1 cup heavy cream
• 1/2 pound unsalted butter
• Few sprinkles of cayenne

1. Heat oil in nonstick pan.
2. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf.
3. Cook for a few minutes, stopping before ingredients begin to take on color.
4. Add wine, bring to a boil and reduce by two-thirds.
5. Add fish stock and reduce by two-thirds.
6. Add cream, and simmer for 10 minutes; strain sauce.
7. Clean pot or use fresh one.
8. Return strained sauce to pot, and return to heat.
9. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated.
10. Season with cayenne, and serve over won tons.

olive oil, leeks, shallot, clove garlic, mushrooms, lemon grass, lime leaf, white wine, fish stock, heavy cream, butter, cayenne

Taken from cooking.nytimes.com/recipes/8673 (may not work)