BEURRE CREOLE

Prep Time: 15 Minutes
Yields: 1 Cup

Comment:
This sauce is excellent over broiled or sautéed fish or grilled shrimp.

Ingredients:
8 ounces unsalted butter, chipped
½ cup dry white wine
2 tbsps lemon juice
2 thin lemon slices
¼ cup claw crabmeat
¼ cup diced tomatoes
1 clove garlic, minced
1 tbsp sliced green onions
8-10 whole peppercorns
1 whole bay leaf
3 whole basil leaves
1 tsp tomato sauce
Louisiana hot sauce to taste
salt and cayenne pepper to taste

Method:
In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heat. Sauté approximately 3 minutes or until juices are rendered. Blend in tomato sauce and continue to cook until juices have been reduced to approximately 2 tablespoons. Swirling pan constantly, add a few chips of butter at a time until all is used. Do not stir with a metal spoon or wire whisk as hot spots may develop and butter will separate. Season with hot sauce, salt and cayenne pepper. Strain prior to serving.