Tequila Cream Sauce
A lemony tartness combines with a jalapeño kick, plus the tequila, to create a zesty Texas sauce. The point is to cook everything down to a rich sauce which goes nicely over chicken and fish. Also, try this sauce on cheese enchiladas! (Recipe below) I'll be honest. My favorite way to use this sauce is over steamed red potatoes.
Remember, this is a sauce, so don't rush it!
For the sauce (makes 1 cup):
- 4 tablespoons butter
- 4 jalapeño peppers, seeded and minced
- 1 tablespoon fresh garlic, minced
- ½ cup tequila
- 2 tablespoons of fresh lemon juice
- ¾ cup heavy cream
- 1 tablespoon honey
- 1 teaspoon capers
- In a small saucepan, sauté the jalapeños and garlic in butter over medium heat.
- Deglaze the pan with tequila and lemon juice. (Make sure to remove the pan from the heat when you add the tequila). Turn the heat to low and reduce by 25 percent.
- Whisk in the cream very slowly, stirring constantly so the butter does not seperate from the cream.
- Add the honey and capers. Continue cooking over low heat until the sauce is reduced by at least 50 percent.
- Serve immediately.
Note: If this sauce is too lemony for your dish, reduce the amount of lemon juice. There's no need to reduce the amount of jalapeños. You can double the ingredients to increase the yield to two cups for a large dinner. Or, this sauce can be covered and refrigerated for three days.
Ready in: 1 Hr