Seafood sauce (Sauce Mariniere De Georges Blanc)

• 13 cup olive oil
• 1/4 cup pureed shallots and onions (see recipe)
• 1 teaspoon finely minced garlic
• 1 cup wine court-bouillon (see recipe)
• 23 cup hashed tomatoes (see recipe)
• 1/2 teaspoon finely chopped fresh thyme or half the amount dried
• 18 teaspoon pulverized dried bay leaf (see note)
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/4 pound butter cut into 12 slices
• 2 tablespoons finely chopped chives or green onion
• 2 tablespoons finely chopped fresh basil or 1 teaspoon dried
• 2 tablespoons finely chopped chervil or parsley
• 1 tablespoon finely chopped fresh tarragon or half the amount dried

1. Heat oil in saucepan and add pureed shallots and onion plus minced garlic.
2. Cook, stirring, about 1 minute without browning.
3. Add court-bouillon and cook 2 minutes.
4. Add hashed tomatoes, thyme, bay leaf and cook, stirring, about 15 minutes.
5. Remove from heat.
6. In separate saucepan blend water and lemon juice.
7. Bring to boil and cook over high heat until reduced by half.
8. Add butter quickly, slice at a time, stirring rapidly with wire whisk.
9. When all butter is melted, continue cooking, stirring rapidly with whisk, about 30 seconds.
10. Remove from heat.
11. To tomato sauce add chives, basil, chervil and tarragon.
12. Stir in butter sauce.

olive oil, shallots, garlic, wine court, tomatoes, fresh thyme, bay leaf, water, lemon juice, butter, chives, fresh basil, chervil, fresh tarragon

Taken from cooking.nytimes.com/recipes/1528 (may not work)