Exotic tamales - part 7 of 7 - jalapeno butter sauce

2 1/2 cups

Ingredients

Quantity Ingredient
1 cup Champagne
1 Shallot; minced
½ cup Cream
2 cups Butter; cut into pieces
Minced jalapeno (See Note)

Directions

In a small saucepan, reduce the champagne and shallots to ¼ 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 ½ tsp. and work up.

Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #887 by Bill Webster <thelma@...> on Nov 07, 1997

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