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| TABASCO LEMON BEURRE BLANC |
| 2 Cups |
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| INGREDIENTS |
2 T Minced Shallot
1/2 c White Wine
3 T Lemon Juice
1 T Cider Vinegar
1/2 T Tabasco Brand Pepper Sauce
4 T Heavy Cream
1/4 lb Unsalted Butter (softend slightly)
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| METHOD |
| Combine first 5 ingredients in a sauce pan and reduce until
almost dry in the pan.
Add cream and reduce a bit further, then lower heat so that no
bubbles are visible.
Gradually whisk in butter a bit at a time to achieve a creamy
and rich sauce, season with salt and peper as desired. |
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