Tequila Cream Sauce

Chris Beth S

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Ingredients

servings
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Original recipe yields 4 servings



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Directions

  1. Sautee celery, onion and garlic until lightly caramelized.
  2. Add tequila and reduce by half.
  3. Add the chicken base, salt, oregano, bay leaves, and heavy cream and bring to boil. Reduce heat and add Roux (about a tablespoon) for thickening to the consistency of runny pancake mix. Roux is simply equal parts oil and flour.
  4. Final step is to puree in blender for about 30 seconds and sift through a strainer.

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