Its best over a lightly fried filet of speckled trout, but this New Orleans classic creole sauce really elevates any fried or paneed fish, shrimp or oysters. Try it on chicken or veal, it's too good not to pour it on everything.
Here's What You Need
8tablespoonsButter - 1 stick
½cupgreen onions - sliced
2tablespoonsparsley - finely chopped
2tablespoonsWorcestershire Sauce
2tablespoonslemon juice
SeveraldashesTabasco Hot Sauce
To taste Kosher Salt and Black Ground Pepper
Here's What You Do
Melt butter in a sauce pan over medium high heat until frothy and nearly browned but not burned.
Add all the green onions, Worcestershire and lemon juice and saute together, shaking the pan for about for 5 minutes.
Dash in the Tabasco sauce and salt and pepper to taste.
Notes
This simple sauce is superb over paneed or fried fish, shrimp or oysters. Salted butter is fine for this recipe, just adjust the amount of additional salt you add.