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Tequila-Orange Butter Sauce

Source of Recipe


Houston Chronicle






List of Ingredients



• 1 shallot, minced
  
• 2 serrano chiles, stemmed, cut in half, seeded
  
• 2/3 cup fresh orange juice
  
• 1/4 cup white wine vinegar
  
• 2 Tbsp tequila
  
• 1/4 cup whipping cream
  
• 3/4 cup unsalted butter, at room temperature
  
• Salt and ground white pepper to taste
  






Instructions



1. In a medium skillet, heat shallot, chiles, juice, vinegar and tequila to a boil. Boil until reduced to 1/4 cup, about 2 minutes. Strain and discard peppers. (For a hotter sauce, let peppers steep in the liquid for 10 minutes.)
   
   
2. Return strained sauce to skillet. Add cream; boil until thickened, about 3 to 4 minutes. Reduce heat to low; let pan cool.
   
   
3. Whisk in butter, 2 tablespoons at a time, to make a smooth and creamy sauce. Season to taste with salt and pepper. Keep sauce warm.
   
   This sauce is good on scallops, fresh grilled tuna, swordfish or shrimp. Or, create your own combination.
   
   Makes 1 cup.