I'm kinda proud of myself for coming up with this sauce recipe; it turned out so yummy! We had it spooned over oven-baked orange roughy; it would be good with any white fish.
1 stick butter
1/2 tsp Emeril's "Essence" seasoning (or more if you want it spicier)
1 tsp worchestershire sauce
2 T lemon juice
2 T cream
Melt butter in a small saucepan over medium heat. When completely melted, turn heat off and add next four ingredients. Whisk together thoroughly, then whisk in cream. It will take a few minutes of whisking to get the sauce to the point where it doesn't separate. Keep saucepan over low heat until ready to serve, whisking as needed.