JALAPEÑO BEURE BLANC SAUCE
INGREDIENTS
½-pound butter
1/8 cup red onion, chopped
2 cloves minced garlic
¼ teaspoon black pepper
½ cup white wine
½ oz. fresh lime juice
¼ cup heavy cream
1/8 cup roasted jalapenos, seeds removed, finely chopped
1/3 cup tomato, diced
½ tablespoon cilantro, finely chopped
½ teaspoon salt
DIRECTIONS
Place 1 tablespoon of butter in a sauce pan over medium flame until the butter melts.
Add the onions, garlic and black pepper. Sauté until the onions and garlic become soft.
Add the wine and lime juice. Cook until it is reduced to a glaze. (Until the wine has almost evaporated)
Add the heavy cream and bring to a simmer.
Reduce flame to low and add the remaining butter a little at a time. Use a wire whip to incorporate the butter into the sauce completely.
The sauce should have a creamy texture.
Place a hand strainer over a bowl. Remove the sauce from the heat and strain the sauce thru the strainer.
Add jalapenos, tomatoes, cilantro and salt. Fold into the sauce. Ladle over cooked fish filets.
This is a great sauce for use over a light fish, recommended over sautéed Sea Bass. Recipe makes enough to ladle over six fish filets.
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