 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe goes with Cedar Plank Fish with Citrus Horseradish Crust and Butter Sauce Ingredients:
1/4 cup dry white wine |
2 tablespoons fresh lemon juice |
1 bay leaf |
8 black peppercorns |
1/2 teaspoon chopped fresh thyme |
1/4 cup whipping cream |
1 cup cold butter, cut into 8 pieces |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Stir together first 5 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes, uncovered, or until mixture is reduced by half. Add whipping cream. Return to a boil; reduce heat, and simmer 3 minutes or until mixture is reduced by half. Remove from heat.
2. Whisk in butter, 1 tablespoon at a time, whisking until butter melts and sauce is thickened. Add salt and pepper. Pour mixture through a wire-mesh strainer into a bowl, discarding bay leaf and peppercorns.
3. Note: In testing we used Emeril's Essence seasoning blend for Creole seasoning blend for Creole seasoning.
|
|