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
- 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
- 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.