Cajun-Style Butter Sauce

In a pan over medium heat, melt 2 ts. of the butter. Add the shallot and saute for about 3 minutes, until translucent. Add the flour and stir continuously for about 5 minutes, until it turns golden.

Add the stock, Cajun seasoning, hot sauce, Worcestershire, and lemon juice. Increase heat to high and bring to a boil. Decrease heat to medium and simmer for 2 minutes, whisking form time to time to prevent lumps from forming. The sauce should thicken slightly.

Reduce heat to very low and begin whisking in the remaining butter a little bit at a time, making sure after each addition that it is well incorporated before adding the next. The sauce should thicken even more; it's ready when all the butter is blended in. Serve at once.

NOTE: Sauce is especially good with poached seafood. Dip cooked crab, lobster, scallops, shrimp, mussels, or squid in the sauce.