Chef Jamie Shannon prepares
Crystal Hot Sauce Beurre Blanc

Ingredients: 5 oz. Crystal hot sauce Pinch of garlic Pinch of shallot 2 oz. Heavy Cream 1 1.2 lb. Butter Method: Saute garlic and shallots in a pan with a little butter. Add Crystal Hot Sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time.