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Tequila Lime Sauce

  • Level: Easy
  • Yield: 1 cup
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Ingredients

1/2 cup white tequila

2 tablespoons freshly squeezed lime juice

2 tablespoons minced shallots

1 teaspoon minced garlic

1 tablespoon chopped fresh cilantro

1/2 teaspoon salt

3 turns freshly ground black pepper

1/4 cup heavy cream

8 tablespoons unsalted butter, cut up, at room temperature (1 stick)

Essence, recipe follows

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions

  1. 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.
  2. Remove the rellenos from the oven. Spoon 1/4 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  1. Combine all ingredients thoroughly.

Recipe from Emeril Lagasse

Show: The Essence of Emeril
Episode: Sausage

Categories:

Sauce Recipes Fruit Lime Recipes Shallot Recipes Dairy Recipes

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1 Review
Add Your Review

Tim A.

This sauce is delicious if correct culinary principles are applied properly.  Here is why:<br /><br />Fresh herbs are destroyed with heat.  Fresh herbs are to be added at the end sauce making.<br /><br />If Cream is heated above 165 degrees it WILL separate and ruin the sauce.  (There is no culinary benefit to simmering a Cream-Enhanced Sauce.)<div><br /></div><div>Here are the correct instructions to prepare this sauce, using correct culinary techniques:</div><div><br /></div><div>Combine the tequila, lime juice, shallots,garlic, salt and pepper in a sauté pan over high heat and bring to a boil.Reduce by half.Remove the pan entirely from the burner and heat until temperature of the sauce falls below 165°, then add the heavy cream. Turn on the lowest possible setting on the burner and add one tablespoon of butter at a time until all butter is incorporated.  Only apply enough heat to melt the butter.  (Do not allow the temperature of the sauce to exceed 165° or the butter and cream will break, separate, and ruin your sauce!) The ideal serving temperature of the sauce is 145°.Mix in 1 Tablespoon of fresh cilantro and serve.</div>

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