Tequila Cream Sauce
Tequila Cream Sauce is a rich and flavorful sauce that combines the smoothness of heavy cream with the bold kick of tequila. Often used to elevate dishes like pasta, seafood, or chicken, this sauce brings a creamy, slightly tangy taste with a hint of heat from the tequila.
Equipment
- Medium skillet
- Whisk
- Measuring cups and spoons
- Garlic presses or knife
- Chopping board
- Knife
- Ladle or serving spoon
Ingredients
- 2 tablespoons olive oil
- 1 cup Tequila silver Blanco
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 4 cloves garlic finely minced
- 1 small shallot finely chopped
- 1/4 cup all-purpose flour
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh parsley finely chopped (optional, for garnish)
Instructions
- Heat olive oil and butter in a skillet over medium heat. Add minced garlic and chopped shallot, cooking until fragrant and softened, about 2 minutes.
- Sprinkle the flour over the aromatics, stirring constantly to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste.
- Slowly pour in the tequila, whisking to combine. Simmer for 2–3 minutes, allowing the alcohol to reduce.
- Stir in heavy cream, and lemon zest. Let the sauce simmer gently until it thickens, about 5 minutes. Season with salt and pepper to taste.
- Remove from heat and garnish with freshly chopped parsley, if desired. Serve immediately over grilled meats, seafood, or pasta for a luxurious finish.
Notes
You can use heavy cream for a rich, velvety texture, or opt for half-and-half for a lighter version. Coconut cream is also an excellent dairy-free alternative that adds a unique flavor, though it will slightly alter the taste of the sauce.