Instructions: Saute the shallots and garlic in a small non-reactive saucepan, for 1 minute. Season with salt and pepper. Add the wine and bring to a boil. Add the crawfish and reseason. Bring back to a boil. Stir in the reduction and bring back to a boil. Reduce the heat and simmer, skimming off the fat and impurities several times for about 10 minutes. Turn up the heat to high, skim the remaining impurities from the top of the sauce, cook for 1 to 2 minutes. Mount in the butter until all is incorporated. Add the green onions and remove from heat.

This recipe yields about ?? cups of sauce.

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