Recipe courtesy of Emeril Lagasse
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Yield:
about 2 cups
Level:
Easy

Ingredients

  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1/4 cup minced shallots
  • 2 fresh lemons, juiced
  • Salt
  • Cayenne pepper
  • 1/4 cup heavy cream
  • 1 1/2 sticks cold butter, cut into pieces

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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