Fresh Lemon and Tarragon Butter Sauce

1. 1

   In a saucepan, over medium heat, combine the shallots and lemon juice.

2. 2

   Season with salt and cayenne.

3. 3

   Bring the mixture to a boil.

4. 4

   Reduce the heat to medium low and simmer until the mixture reduces by half.

5. 5

   Add the cream and continue to cook for 2 minutes.

6. 6

   Remove from the heat and whisk in the butter, a couple of pieces at a time.

7. 7

   Season with the salt and cayenne.

8. 8

   Strain through a fine-mesh sieve.

9. 9

   Add the hot sauce, Worcestershire and chopped tarragon.

10. 10

    Keep hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.