A lemony tartness of the Tequila Cream Sauce combines into a spiced jalapeño kick. Add the tequila and it creates 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! 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!
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. This Tequila Cream Sauce can be covered and stored in the refrigerator for three days.
Ingredients
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4 tablespoons butter
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4 jalapeño peppers, seeded and minced
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1 tablespoon fresh garlic, minced
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½ cup tequila
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2 tablespoons of fresh lemon juice
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¾ cup heavy cream
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1 tablespoon honey
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1 teaspoon capers
Instructions
- 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.
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Very good but I don’t use that much tequila, a little less.