Tabasco Pepper Butter Sauce

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Try this Tabasco Pepper Butter Sauce recipe, or contribute your own.


1/2 c Heavy cream; (optional)
1 ts Black pepper
1/4 c Chopped shallots
1/4 c Chopped red bell pepper
2 Sprigs fresh thyme
1/4 c Champagne ow white wine
3 tb Garlic; chopped
Salt and lemon juice; to
2 tb Vegetable oil
1/2 Bottle Tabasco pepper sauce
1/4 c Chopped parsley stems
1 lb Butter; softened
1/4 c Chopped leek
1/4 c Celery; chopped
1/4 c White wine

Original recipe makes 4 Servings



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 MC-Recipe Digest V1 #818 by Holly Butman on Sep 28, 1997

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Calories Per Serving: 1687 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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