Tequila lime sauce

Yield: 4 servings

Measure Ingredient
½ cup White tequila
2 tablespoons Freshly squeezed lime juice
2 tablespoons Minced shallots
1 teaspoon Minced garlic
1 tablespoon Chopped fresh cilantro
½ teaspoon Salt
3 \N Turns freshly ground black
\N \N Pepper
¼ cup Heavy cream
8 tablespoons Unsalted butter, cut up, at
\N \N Room temperature (1 stick)

Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.

Remove the rellenos from the oven. Spoon ¼ cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.

Yield: 1 cup

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