Fresh Lemon and Tarragon Butter Sauce

• 1/4 cup minced shallots
• 2 fresh lemons, juiced
• Salt
• Cayenne pepper
• 1/4 cup heavy cream
• 1 1/2 sticks cold butter, cut into pieces
• 1/4 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon finely chopped fresh tarragon leaves

1. In a saucepan, over medium heat, combine the shallots and lemon juice.
2. Season with salt and cayenne.
3. Bring the mixture to a boil.
4. Reduce the heat to medium low and simmer until the mixture reduces by half.
5. Add the cream and continue to cook for 2 minutes.
6. Remove from the heat and whisk in the butter, a couple of pieces at a time.
7. Season with the salt and cayenne.
8. Strain through a fine-mesh sieve.
9. Add the hot sauce, Worcestershire and chopped tarragon.
10. Keep hot.

shallots, fresh lemons, salt, cayenne pepper, heavy cream, cold butter, hot sauce, worcestershire sauce, tarragon

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fresh-lemon-and-tarragon-butter-sauce-recipe.html (may not work)