Fresh Lemon and Tarragon Butter Sauce

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: about 2 cups
LEVEL: Easy

ingredients

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Directions

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.

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