Prep this citrus butter in advance for Gulf Crab Cake dipping -- because every superhero needs a sidekick.
1 lemon, peeled and quartered
1 shallot, minced
1/4 cup dry white wine
1 bay leaf
1 1/2 teaspoons whole peppercorns
2 cups unsalted butter, cut into tablespoon-size pieces
1/2 teaspoon table salt
Pinch of ground white pepper
How to Make It
Bring first 5 ingredients to a simmer in a heavy saucepan over medium heat. Cook 3 to 5 minutes or until liquid almost completely evaporates. Reduce heat to low, and whisk in butter, 1 piece at a time, whisking constantly and allowing butter to melt between each addition.
Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Stir in salt and white pepper. Cover with foil to keep warm.
United Tastes of Texas by Jessica Dupuy, copyright 2015, Oxmoor House.