Instructions

1. 1 Sweat the chopped shallots and 1 cup of leeks in the blended oil.
2. 2 Add the Chardonnay and reduce over moderate heat until dry.
3. 3 Add the heavy cream and reduce by ¼.
4. 4 Add the RC Fish Base and mix well.
5. 5 Make a slurry with the cornstarch.
6. 6 Over moderate heat, add the slurry to the shallot and Cream mixture.
7. 7 Stir until thickened and remove from heat.
8. 8 Add the butter one piece at a time, whisking vigorously until fully incorporated.
9. 9 Strain, and keep warm.
10. 10 Sauté the ½ cup of leeks without browning.
11. 11 Add to strained sauce as a garnish.
12. 12 Season with white pepper.