Spicy Pecan Buerre Blanc

Heat a small saute pan over medium heat. Add the olive oil, nuts and Cajun Creole seasoning. Toast this mixture until the nuts are evenly coated and begin to brown, 2 to 3 minutes. Remove from the heat and set aside to cool.

To make the sauce, combine the shallot wine and vinegar in a heavy saucepan. Heat over medium heat, and allow the liquid to reduce until it is fully evaporated. Add the heavy cream to this mixture. Reduce the heat to low and cook until the cream is thick and reduced by half.

Add butter to the sauce base, one piece at a time, whisking constantly over low heat. Once each piece is fully melted, then add the next. Watch consistency: it should remain at a coating sauce consistency (nappe). Too thin or begins separating? Remove pan from the heat and add butter to cool. Too thick? Slow down the addition of butter or turn up the heat slightly. Continue in this fashion until all butter has been incorporated.

Stir in the toasted pecans, parsley and scallion. Season with salt and pepper to taste. Keep the sauce in a warm, but not hot, space until needed.

Serve with Blackened Fish.