1 oz chardonnay wine 3 oz champagne
1/8 cup minced shallots
10 whole black peppercorns
1 bay leaf
1/2 cup heavy cream
1-1/2 cups (3 sticks) unsalted butter, at room temperature
Cooking Instructions In a medium-sized saucepan, combine the first five ingredients and reduce over medium heat until nearly dry, stirring frequently.
Remove from heat and add the cream. Return to heat and reduce by half, stirring constantly. Strain. Gradually whisk in the butter until thickened. Keep warm until ready to use. Makes 2 cups.