This recipe is inspired by the classic French sauce, beurre blanc, where cold butter is incrementally whisked into a white wine and vinegar reduction. It requires the tiniest bit of finesse in the form of nonstop whisking. The result is a delicate sauce infused with garlic and tabasco that goes very well with seafood. We especially love it with crab and spot prawn. Use it as a dip or smothered all over grilled or steamed shellfish. You won’t be disappointed.
Ready in 30 minutes Makes 4-6 servings as a side
- 6 tablespoons Tabasco pepper sauce
- ¼ cup dry white wine
- 2 shallots, minced
- 1 cup very cold butter, 2 sticks, cut into small cubes
- 1 tablespoon minced garlic
- Sea salt
- 1 teaspoon minced parsley (optional)
1 Combine Tabasco, white wine and shallots in a non-reactive saucepan. Boil mixture until it is reduced by about one third.
2 Working off the heat, whisk in the butter one or two cubes at a time. Once melted, add more. Continue whisking in the butter sometimes over low heat and sometimes off the heat. Do not stop whisking until all the butter is melted and you have a smooth and velvety sauce.
3 Whisk in the garlic at the very end, and heat just until fragrant. Add salt to taste. Sauce should be kept warm and used immediately. Finish with parsley if using.