Title: Yellow Hot Chile Sauce
Categories: Sauce Check
Yield: 1 Servings

2		Shallots peeled and chopped
4	md	Yellow hot chile peppers roasted, peeled, seeded and quarter
1	c	Dry white wine
1/3	c	Heavy cream
1 1/4	c	Butter (3 sticks) cut in 1/2" cubes
1	ts	Chopped basil
1/4		Lemon
		Salt and pepper to taste

Combine the shallots, chiles and wine. Bring the mixture to a boil and reduce it until there is no liquid left; about 5 minutes. Add the cream and simmer for about 2 minutes. Remove the pan from the heat and whisk is the butter, bit by bit. Strain the sauce, add the basil and the juice from the lemon. Add salt and pepper to taste.

Serve with steamed seafood. Garnish with additional yellow chiles if desired.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 112-113

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