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For Paul Prudhomme's Recipe for Fish with Pecan Butter Sauce
Submitted by: Marlys and Glenn
For a printer friendly version of this recipe, click here
Servings: Makes about 2/3 cup. Comments:
Use this sauce with the Fish with Pecan Butter Sauce and Meuniere Sauce (see separate recipe).
Ingredients:
4 tablespoons unsalted butter; softened
½ cup coarsely chopped pecans, dry roasted
2 tablespoons very finely chopped onion
1 teaspoon lemon juice
½ teaspoon Tabasco sauce
¼ teaspoon minced garlic
Directions:
Place all ingredients in a blender or food processor and process until creamy and smooth, about 2 to 3 minutes, pushing down sides a few times with a rubber spatula.
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