Recipe - Tabasco Pepper Butter Sauce

2 tablespoon Vegetable oil
One fourth cup Chopped shallots
One fourth cup Chopped leek
One fourth cup Chopped celery
One fourth cup Chopped red bell pepper
3 tablespoon Chopped garlic
2 Sprigs fresh thyme
1 teaspoon Black pepper
2 Chilies D'arbol; (2 to 3)
One fourth cup Chopped parsley stems
One fourth cup Champagne ow white wine
vinegar
One fourth cup White wine
One half Bottle Tabasco pepper sauce
One half cup Heavy cream; (optional)
1 pound 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
Posted to MCRecipe Digest V1 #818 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997