Creamy Lemon Tabasco Sauce

Menu Part


1 Tablespoon Canola Oil
2 Each Shallots, Chopped Fine
3 Each Garlic Cloves, Chopped Fine
2-3 Each Tabasco Chilies, Whole
¼ Cup Champagne Vinegar
2 Tablespoons Tabasco Sauce
½ Cup Heavy Cream
6 Tablespoons Butter, Unsalted
To Taste Lemon Juice, Fresh
To Taste Sea Salt


  1. Heat oil in heavy bottom sauce pan over medium heat.
  2. Add shallots, bell pepper, and garlic.
  3. Sauté for 2 minutes, until soft; do not brown.
  4. Add the chilies. Sauté 1 minute, then deglaze with vinegar and Reduce liquid to (almost dry). Add Tabasco and heavy cream.
  5. 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.
  6. Strain through fine sieve.
  7. Season with lemon juice and salt.
  8. Keep warm until ready to use.

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