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Yield
Serves : 4

How to Make It

Step 1    

Heat oil in heavy bottom sauce pan over medium heat. Add shallots, celery, bell pepper, and garlic.

Step 2    

Sauté for 2 minutes, until soft; do not brown. Add parsley, thyme, peppercorns and chilies. Sauté 1 minute, then deglaze with vinegar and white wine. Reduce liquid to sec (almost dry). Add Tabasco and heavy cream. Bring to a boil and cook about two minutes until cream is thick. Remove sauce from heat and whisk in butter one piece at a time into sauce. Strain through fine sieve. Season with lemon juice and salt. Keep warm until ready to use.

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