1. Sweat shallot with 1 oz of butter in a medium sized pot on a medium heat
2. Add bay leaf, thyme and reduce
3. Add chipotle pepper and cream bring to a simmer and reduce
4. Lightly dust surface of sauce with flour
5. Stir together with cream and cook for 20 minutes on low heat to cook out flour
6. Stir sauce frequently to stop the sauce from sticking to the bottom of the pan
7. When flour has been cooked out and sauce is reduce to coating or “nape” consistency 8. Reduce heat to low and add cold diced butter piece by piece until all the butter has melted and is incorporated into sauce
9. Season with salt and strain sauce through a fine strainer
10. Serve sauce with scallops, chicken or pasta
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