TEQUILA-ORANGE BUTTER SAUCE
1 cup
Here tequila keeps the orange juice from tasting too sweet
and the serrano chilies add just a hint of spice. The sauce is good
on scallops, fresh grilled tuna, swordfish or shrimp. One of my
favorite little meals is servings of four grilled shrimp with two
miniature cornbread muffins, each on a plate filmed with this sauce
and garnished with fresh corn.
1
shallot, minced
2
serrano chilies, stemmed, cut in half and seeded (veins intact)
2/3 cup
fresh orange juice
1/4 cup
white wine vinegar
2
tablespoons tequila
1/4 cup
heavy cream
3/4 cup
(1 1/2 sticks) unsalted butter, at room temperature
Salt
White pepper
Heat the shallot, serrano chilies, orange juice, vinegar
and tequila to a boil in a medium skillet. Boil until reduced or 1/4
cup, about 2 minutes. Strain and discard the peppers. (For a hotter
sauce, let the peppers steep in the liquid for 10 minutes.) Return
the strained sauce to the same skillet. Add the cream and boil until
thickened, about 3 to 4 minutes. Reduce the heat to low and let the
pan cool. Whisk in the butter, 2 tablespoons at a time, to make a
smooth and creamy sauce. Season to taste with salt and pepper. Keep
the sauce warm in a double boiler over hot water or in a thermos
bottle until ready to use.
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