Some of my greatest “chef” creations come from forced creativity in the form of clean out the fridge meals. Looking into a scarce fridge makes me think of combinations I wouldn’t typically go for. A few week’s ago I did just this, making this jalapeno lime cream sauce that was so good, I knew I had to make it again and share the recipe!
This is a simple pan sauce that goes great with fish, chicken, and pork! It has a mild spice, and tangyness from the lime! It also comes together in under 10 minutes.
For dairy free options, omit the butter and use oil instead, and use coconut milk instead of heavy cream.
I love this recipe because it can be both gluten free and dairy free. Pan sauces are great because you do not use a thickener like flour, to thicken the sauce. Instead we reduce until it is thickened, making it a great gluten free sauce.
-
SERVINGS: 2
- PREP TIME: 5 Mins
- ACTIVE TIME: 15 Mins
- TOTAL TIME: 20 Min
Serve with proteins such as white fish, scallops, chicken, pork or veggies!
Ingredients:
- Avocado oil
- 1 jalapeno, diced
- 4 garlic cloves, minced
- Salt and pepper
- ½ cup fish or chicken stock
- 1/4 cup cream or coconut cream
- ½ lime juiced
- 1 lime zested
- 2-4 tbsp Butter cold, diced
Preparation:
STEP 1.
In a stainless steel pan over medium heat, add the avocado oil and bring up to heat. Add the jalapenos and saute until translucent, salting as you go. Add the minced garlic and saute for another 2 minutes. Deglaze with stock, scraping up all of the brown bits and bring up to a simmer.
STEP 2.
Stir in the cream, lime juice, and zest of a lime. Season with salt and pepper and bring up to a simmer. Reduce by half until it is thickened to a nappe.
STEP 3.
Turn the heat to very low and stir in the cubed butter to emulsify and thicken. It should become creamy and thick. If it is separated or broken, stir in a few splashes of water to emulsify.
STEP 4.
Serve and enjoy!
I have made this several times already! Sooooo good! Thanks for sharing!