1. Put 2 tbsp butter in fry pan and sauté the shallots until transparent& golden 5 minutes. 2. Whisk in the beer, vinegar, lemon juice& cayenne. 3. Heat 2-3 minutes until bubbly and kind of syrupy. 4. Cut remaining butter into table spoons and over very low heat (barely warm) adding a tbsp at a time whisking it into the sauce. 5. Add the next piece only after the previous one has melted inches. 6. Remove sauce from heat and whisk in the hot sauce and parsley. 7. Season with salt and pepper. 8. Serve the sauce barely warm with your favorite seafood. ---------------------------------------------------------------------------
Nutrition
Ingredients
