This recipe for a warm lime cilantro butter sauce is perfect to serve with fish and seafood dishes. The spicy tangy creamy sauce is made with garlic, shallots, white wine, limes, cream, serrano chile peppers, butter, and cilantro. This recipe was adapted from the cookbook Fired Up, by Jeff Blank from the restaurant Hudson’s on the Bend – one of my favorite places when we lived in Austin.
Lime cilantro butter sauce
Recipe for a warm lime cilantro butter sauce – made with shallot, garlic, white wine, limes, cream, spicy peppers, butter, and cilantro. This spicy tangy sauce is perfect to serve with fish and seafood dishes.
Ingredients
- 1 medium sized shallot
- 4 garlic cloves
- ½ cup white wine
- Juice from 2 limes
- 2 tablespoons of lime zest
- ½ cup heavy cream
- 2 Serrano peppers (can also use jalapenos for a less spicy version)
- 4 oz (1 stick) of unsalted butter, room temperature, cut into 8 pieces
- 1 bunch of cilantro
- Salt to taste
Instructions
- Combine the shallot and garlic cloves in a mini food processor and pulse until well minced.
- Bring the white wine to a boil in a small saucepan over medium heat and reduce to half the amount.
- Add the minced shallots and garlic, the lime juice, lime zest and cream to the reduced wine.
- Continue cooking until reduced by half again, about 10 minutes, and remove from the heat.
- Blend the warm sauce mix with the Serrano peppers; include the seeds and membranes if you want it extra spicy.
- Add the butter, piece by piece, and blend well.
- Add the cilantro and blend until completely minced.
- Add salt to taste.
- Serve the sauce warm.
©Laylita.com
Kate says
March 27, 2019 at 7:14 pmFantastic! We have cooked sturgeon before but the basic recipe plus this sauce is the best!
jjulio f says
May 2, 2013 at 1:06 pmSi no tengo la chalota por que la puedo sustituir?? los chiles serranos son picados, enteros?? no entendi
Puede usar cebolla colorada en lugar de la chalota. Los chiles van licuados entonces los puede licuar enteros (con las semillas) o quitarle las semillas (y cortalas por la mitada) para que no quede demasiado picante.
Danelle says
June 28, 2011 at 7:49 pmI made this tonight with grilled chicken and avocado. It was delicious! Thank you for posting!
Valerie Krist says
March 9, 2010 at 11:21 amI made this last night, over a flank steak, and it was delicious!! I can’t wait to check out the rest of your recipes.
Ingrid – I didn’t have a problem with curdling. Maybe because the cream was already simmering?
ingrid quartermaine says
October 29, 2008 at 9:02 amhello iv always thought that when you add cream with lemon or lime juice it will curdle? how do you make it not curdle?p.s. i love your site