This butter sauce is delicious served warm over King Crab legs, shrimp or lobster. You may also use it to flavor sautéed potatoes or grilled vegetables.
- ½ bunch scallions, thinly sliced
- 2 tbsps minced garlic
- ½ pound unsalted butter
- 1 tsp chopped, fresh rosemary
- juice of 1 lemon
- 1/8 tsp cracked black pepper
- dash Louisiana Gold Pepper Sauce
- salt to taste
- 2 tbsps chopped basil
In a heavy bottom sauté pan, melt butter over low heat. Combine scallions, garlic and rosemary and sauté three to five minutes. Do not brown butter. Add lemon juice and remaining seasonings and simmer one additional minute. Butter may be served warm or allowed to cool and when solid, roll into a cigar shape and wrap in foil for later use.