Ingredients Weight Measure
Dry white wine 4 cups
Chicken stock 1-1/2 cups
Shallots, chopped 6 oz. 3-1/3 cups
Heavy cream 2 cups
Capers, chopped, divided 2 oz. 1/4 cup
Lemon juice 3 Tbsp.
TABASCO® brand Original Red Sauce 3 Tbsp.
Unsalted butter, in pieces 24 oz. 3 cups
Salted butter, in pieces 24 oz. 3 cups


  1. To make Zesty Butter Sauce, combine wine, stock and shallots in saucepan; bring to a boil and reduce volume by half. Add heavy cream and reduce mixture until sauce is bubbly and thick (decrease volume by 2 cups).
  2. Stir in 2 Tbsp. capers, lemon juice and TABASCO® Sauce; reduce until thick (by 1 cup).
  3. Reduce heat to very low. Slowly add pieces of butter to sauce, a little at a time, whisking constantly, until sauce is smooth and thick. Stir in remaining 2 Tbsp. capers.
  4. Serve 1/4 cup sauce per serving of 2 steaks.