Recipe(tried): Ricardo Sauce

I found Carrabba's Lemon Butter Sauce recipe and modified it to fit the ricardo sauce. It seems to work... Let me know what you think. Don't skip any steps...you need to use clarified butter.

I used long hot peppers, not serrano or jalepeno peppers, and also added red pepper flakes. You may also want to adjust the amount of lemon juice to taste. I also found one site that listed pepperocini for the recipe, but I preferred the long hot peppers.

2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)
2 tablespoons finely chopped yellow onion
2 tablespoons finely chopped garlic
2 to 3 long hot peppers sliced into rings and seeded
6 tablespoons fresh lemon juice
2 tablespoons dry white wine
Red Pepper flakes
Kosher salt
White pepper
2 tablespoons cold butter

To clarify butter: Melt 1/2 stick butter over low heat. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.)

To make sauce: Heat clarified butter, add onion,garlic and long hot pepper rings, and saut until transparent.

(Don't let them get brown or it will change the sauce once the cold butter is emulsified!!!)

Add lemon juice, red pepper flakes and white wine, and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.