Ingredients
- 1 cup dry white-colored wine
- 3 lemons, peeled and quartered
- two tablespoons minced garlic clove
- 1 tablespoon minced shallots
- 1 teaspoon salt
- 3 turns freshly ground pepper
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- 1/2 cup heavy cream
- 1/2 pound (2 sticks) unsalted butter, chop up, at 70 degrees
- 1 tablespoon finely chopped fresh parsley
Directions
Heat a sizable nonreactive skillet over high temperature. Once the skillet is hot, add some wine, lemons, garlic clove. and shallots. Prepare for several minutes, splitting up and mashing the lemons having a wire whisk. Stir within the salt, pepper, Worcestershire, and hot sauce and prepare before the mixture is sort of syrupy, for around 3 minutes. Stir within the cream and prepare for one minute. Over low heat, whisk within the butter a couple of pats at any given time. When all the butter continues to be added, remove in the heat, but continue whisking until all the butter is integrated into the sauce. Strain the sauce, pressing all the liquid right into a bowl. Stir within the parsley. Serve immediately, or keep warm for any couple of minutes until available.
Recipe thanks to Emeril Lagasse