Side Pannel
Exotic Tamales - Part 7 of 7 - Jalapeno Butter Sauce
Exotic Tamales - Part 7 of 7 - Jalapeno Butter Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Mexican
Ingredients List
- 1 c Champagne
- 1 Shallot; minced
- 1/2 c Cream
- 2 c Butter; cut into pieces
- Minced jalapeno (See Note)
Directions
In a small saucepan, reduce the champagne and shallots to 1/4 cup. Add the
cream and reduce by half. Turn the heat to low and add the butter a little
at a time, then add the jalapeno. Heat the sauce over low heat, but do not
boil vigorously.
Note: The amount of minced Jalapeno depends on how hot the jalapeno is and
how hot you want the sauce. Start with 1/2 tsp. and work up.
cream and reduce by half. Turn the heat to low and add the butter a little
at a time, then add the jalapeno. Heat the sauce over low heat, but do not
boil vigorously.
Note: The amount of minced Jalapeno depends on how hot the jalapeno is and
how hot you want the sauce. Start with 1/2 tsp. and work up.
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