Instructions: In a saute pan, melt the butter over medium heat. Add the shallot puree and saute for 1 minute more.

Add the crushed bay leaf and whole white peppercorns.

Deglaze the pan with 1 cup white wine. Reduce by two-thirds over medium heat (not until dry).

Add the whipping cream then add the butter a quarter at a time, and whip briskly over high heat. Strain through chinois and reserve.

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