Seafood Wine Sauce

Directions

1. 1
   To make roux: Melt 1/2 cup butter in a skillet over medium heat.
2. 2
   Stir in flour, reduce heat to low, and cook until roux is a light chocolate color.
3. 3
   Season with basil and thyme.
4. 4
   Remove from heat.
5. 5
   Heat oil in a saucepan over medium heat.
6. 6
   Saute shallots until tender.
7. 7
   Stir in wine, and simmer until liquid is reduced by half.
8. 8
   Strain shallots from wine, and return wine to skillet.
9. 9
   Stir in cream and 4 tablespoons butter; heat until butter is melted.
10. 10
    Stir in 2 to 3 tablespoons of the roux, until mixture thickens.
11. 11
    Cook on low heat for about 5 minutes to eliminate starchy flavor.
12. 12
    Season with salt and pepper.