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.
