Basil Sauce

Directions

1. 1
   In a medium saucepan place the 1 tablespoon of butter and heat it on medium high until it has melted.
2. 2
   Add the shallots and garlic, sauta them for 2 to 3 minutes, or until the shallots are tender.
3. 3
   Add the Chablis, clam juice, and white wine vinegar.
4. 4
   Cook the ingredients for 15 to 20 minutes, or until it is reduced to 1/4 cup.
5. 5
   Add the heavy cream and the lemon juice.
6. 6
   Reduce the heat to low and simmer the ingredients for 1 to 2 minutes, or until the liquid starts to thicken.
7. 7
   Raise the heat to medium.
8. 8
   While whisking constantly, add the pieces of butter one at a time.
9. 9
   Strain the sauce into a blender.
10. 10
    Add the basil leaves.
11. 11
    Pur?e the sauce and then season it with the salt.
12. 12
    Add some water if the sauce is too thick.