Ingredients
- 2 Tbsp. Vegetable oil
- 1/4 c. Minced shallots
- 1/4 c. Minced leek
- 1/4 c. Minced celery
- 1/4 c. Minced red bell pepper
- 3 Tbsp. Minced garlic
- 2 sprg fresh thyme
- 1 tsp Black pepper
- 2 x Chilies D'arbol, (2 to 3)
- 1/4 c. Minced parsley stems
- 1/4 c. Champagne ow white wine vinegar
- 1/4 c. White wine
- 1/2 bot Tabasco pepper sauce
- 1/2 c. Heavy cream, (optional)
- 1 lb Butter, softened
- Salt and lemon juice, to taste
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Tabasco Pepper Butter Sauce
Servings: 4
Directions
- Heat oil in a heavy bottom sauce pan till lightly smoking. Add in shallots, leek, celery, bell pepper, and garlic. Saute/fry till soft; don't color. Add in thyme, black pepper, chilies, and parsley stems. Saute/fry 1 minute, then deglaze with champagne vinegar and white wine. Reduce liquid to sec (almost dry). Add in Tabasco pepper sauce and heavy cream. Bring to a boil and cook about two min. Cream should be slightly thick. Whisk in butter to make sauce. Strain through fine sieve, season with salt and keep hot till ready to use.
- Yield: 4 servings Served as part of: Deviled Oysters with Sour Mango Slaw & Tabasco Butter Sauce
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