Creole Meunière Sauce
Makes 3 cups. Recipe is provided by chef Darin Nesbit, Bourbon House, New Orleans.
1 lemon, peeled, cut into quarters
½ cup Worcestershire sauce
½ cup Crystal hot sauce
¼ cup heavy whipping cream
2 cups (4 sticks) whole, unsalted butter
Kosher salt and white pepper to taste
1. Combine the lemon, Worcestershire and hot sauce in a heavy sauce pot. Cook over medium heat until the liquid is thick and syrupy, whisking constantly.
2. Whisk in the heavy cream and reduce again until thick, then whisk in the butter one piece at a time, mixing until the butter has been completely incorporated after each addition.
3. Remove from heat, season with salt and pepper then strain through a fine mesh strainer and keep warm until ready to serve.