Tabasco Pepper Butter Sauce
| Yield: | 4 Servings |
| Categories: |
| 2 | tb | Vegetable oil |
| 1/4 | c | Chopped shallots |
| 1/4 | c | Chopped leek |
| 1/4 | c | Chopped celery |
| 1/4 | c | Chopped red bell pepper |
| 3 | tb | Chopped garlic |
| 2 | Sprigs fresh thyme | |
| 1 | ts | Black pepper |
| 2 | Chilies D'arbol; (2 to 3) | |
| 1/4 | c | Chopped parsley stems |
| 1/4 | c | Champagne ow white wine vinegar |
| 1/4 | c | White wine |
| 1/2 | Bottle Tabasco pepper sauce | |
| 1/2 | c | Heavy cream; (optional) |
| 1 | lb | Butter; softened |
| Salt and lemon juice; to taste |
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