Laylita’s recipes

Recipe from Fired Up by Jeff Blank – owner/chef of Hudson’s on the Bend, this is a very tasty warm limey cilantroey buttery sauce that goes perfectly with any type of seafood.

Ingredients:

½ cup white wine

1 medium sized shallot

4 garlic cloves

Juice from 2 limes

2 tbs lime zest

½ cup heavy cream

2 Serrano peppers

1 4 oz stick unsalted butter, room temperature, cut into 8 pieces

1 bunch of cilantro

Salt to taste

Preparation:

1. Combine the shallot and garlic cloves in a mini food processor and pulse until well minced.
2. Bring the white wine to a boil in a small saucepan over medium heat and reduce to half the amount.
3. Add the minced shallots and garlic, the lime juice, lime zest and cream to the reduced wine.
4. Continue cooking until reduced by half again, about 10 minutes, and remove from the heat.
5. Blend the warm sauce mix with the Serrano peppers; include the seeds and membranes if you want it extra spicy.
6. Add the butter, piece by piece, and blend well.
7. Add the cilantro and blend until completely minced.
8. Add salt to taste.
9. Serve the sauce warm.

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