Fresh Lemon And Tarragon Butter Sauce
- 1/4 cup minced shallots
- 2 fresh lemons juiced
- Salt to taste
- Cayenne pepper to taste
- 1/4 cup heavy cream
- 1 1/2 sticks cold butter cut into pieces
- 1/4 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon finely-chopped fresh tarragon leaves
In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes.
Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.
This recipe yields about 2 cups.