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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 8 |
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This wonderful sauce was created by Gus Martin, executive chef at Dickie Brennan's Palace Cafe in New Orleans, to drizzle over Palace Cafe's Blackened Catfish. Crystal hot sauce is the main ingredient. If you cannot find Crystal hot sauce you can substitute with Louisianne but not Tabasco, it does not have the same flavor. Honestly, Crystal hot sauce has the most amazing taste you really should have it shipped if you can't get it locally. This sauce is so good with just about any fish, or cheese grits, scrambled eggs, you name it! Ingredients:
1 cup crystal hot sauce |
1/4 cup heavy cream |
2 cups butter, chilled and chopped |
Directions:
1. Cook the hot sauce in a saucepan over medium-high heat until reduced to a syrupy consistency, whisking constantly to avoid burning.
2. Whisk in the cream and reduce the heat to low.
3. Add the butter a few pieces at a time, whisking constantly to incorporate completely after each addition.
4. Cook until completely smooth, whisking constantly to keep the mixture from breaking.
5. Serve.
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