Basil Sauce

Directions

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