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Tabasco Pepper Butter Sauce

Yield: 4 Servings

Ingredients and directions for this recipe

2 tb Vegetable oil
1/4 c Chopped shallots
1/4 c Chopped leek
1/4 c Chopped celery
1/4 c Chopped red bell pepper
3 tb Chopped garlic
2 Sprigs fresh thyme
1 ts Black pepper
2 Chilies D'arbol; (2 to 3)
1/4 c Chopped parsley stems
1/4 c Champagne ow white wine
-vinegar
1/4 c White wine
1/2 Bottle Tabasco pepper sauce
1/2 c Heavy cream; (optional)
1 lb Butter; softened
Salt and lemon juice; to
-taste

Heat oil in a heavy bottom sauce pan until lightly smoking. Add shallots,
leek, celery, bell pepper, and garlic. Saute until soft; do not color. Add
thyme, black pepper, chilies, and parsley stems. Saute 1 minute, then
deglaze with champagne vinegar and white wine. Reduce liquid to sec (almost
dry). Add Tabasco pepper sauce and heavy cream. Bring to a boil and cook
about two minutes. Cream should be slightly thick. Whisk in butter to make
sauce. Strain through fine sieve, season with salt and keep warm until
ready to use.

Yield: 4 servings Served as part of: Deviled Oysters with Sour Mango Slaw &
Tabasco Butter Sauce

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING

See also:
Previous recipe Tabasco Jelly
Next recipe Tabasco Pickles

Or try one of these recipes:
Cape Brandy Pudding - South Africa
Farmers Cabbage With Smoked Sausage (boerenkool Met Worst)