Lemon Butter Sauce

Recipe Ingredients

1 cup	237ml	Dry white wine
3		Lemons - peeled, quartered
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - 3 peppermill turns
1		Worcestershire sauce
1		Hot pepper sauce
1/2 cup	118ml	Heavy cream
1/2 lb	227g / 8oz	Unsalted butter - (2 sticks) - cut up,
		At room temperature
1 tablespoon	15ml	Finely-chopped fresh parsley

Recipe Instructions

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.

Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B25 broadcast 03-17-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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