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Sauces Chef Paul Prudhomme's Louisiana Kitchen
1/1/1984

PECAN BUTTER SAUCE
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
cup coarsely chopped pecans, dry roasted
2 tablespoons very finely chopped onion
1 teaspoon lemon juice
teaspoon Tabasco sauce
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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