Show: Emeril Live
Episode: Stuffed Veggies

Ingredients

Directions

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

IDEAS YOU'LL LOVE

Prime Rib with Red Wine-Thyme Butter Sauce

Recipe courtesy of Bobby Flay

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Lemon Curd

Recipe courtesy of Ina Garten

Zucchini Bread with Lemon Honey Butter

Recipe courtesy of Food Network Kitchen

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Brown Butter and Bourbon Maple-Glazed Doughnuts

Recipe courtesy of Bobby Flay

Lemon Curd

Recipe courtesy of Alton Brown

Mascarpone and Lemon Gnocchi

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking