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 James's   Crystal Beurre Blanc

Crystal Buerre Blanc:
1 Tbs. Crystal Hot Sauce
Pinch of chopped garlic
Pinch of chopped shallots (or onion)
1 tsp. whipping cream
6 Tbs. softened butter

1. In a pan over medium-low heat, saute garlic and shallots in a little butter for a minute.
Add Crystal Hot Sauce and bring to a boil. Cook until very little liquid is left. Add cream and cook about one more minute.

2. Lower heat to almost nothing and whisk in the softened butter, a little at a time, until it takes on a creamy consistency.