Ryan's World Famous Seafood Sauce
Brendon Schafer- 2 tbs clarified butter (directions below)
- 2 tbs finely grated shallot
- 2 tbs finely grated garlic
- 2 tbs finely chopped bell pepper (yellow, orange, or red)
- 2 tbs Ryan's Pepperworks' Tropical Habanero
- 5 tbs lemon juice
- 3 tbs dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 tsp Aleppo Pepper (substitute: red pepper flakes)
- pinch of Himalayan Pink Salt (substitute: sea salt)
- 1 dash white pepper (substitute: pinch of black pepper)
- 2 tbs olive oil
To clarify butter:
Melt 1/2 stick of cold butter over low heat. Once melted, take off heat and allow to cool. Use a spoon to skim the liquids off the top, while leaving the solids at the bottom of the pan. Discard solids. This can be done in advance.
Preparing the sauce:
- add clarified butter, shallot, garlic, and bell pepper to a pan over medium high heat and cook until shallot just becomes transparent and/or before garlic browns
- add lemon juice, Ryan's Pepperworks hot sauce, white wine, Aleppo or red pepper, and salt and pepper, and cook an additional 3 to 4 minutes
- remove from heat and add remaining 2 tbs olive oil, stir to combine
Serve warm with any baked or fried seafood, makes an excellent garnish for fried oysters or dip for fried shrimp.