| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1/4 | c | Chopped shallots |
| 1/4 | c | Chopped leek |
| 1/4 | c | Chopped celery |
| 1/4 | c | Chopped red bell pepper |
| 3 | tb | Chopped garlic |
| 2 | Sprigs fresh thyme | |
| 1 | ts | Black pepper |
| 2 | Chilies D'arbol; (2 to 3) | |
| 1/4 | c | Chopped parsley stems |
| 1/4 | c | Champagne ow white wine vinegar |
| 1/4 | c | White wine |
| 1/2 | Bottle Tabasco pepper sauce | |
| 1/2 | c | Heavy cream; (optional) |
| 1 | lb | Butter; softened |
| Salt and lemon juice; to taste |
INSTRUCTIONS
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 <butma001@acpub.duke.edu> on Sep 28, 1997
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