Margarita Butter

Nothing like a little "hooch" added to your best sauces and sauce toppings. This form of butter is wonderful on seafood and baked potatoes! Use only your lower shelf Tequilas, though. ENJOY!

1 tablespoon olive oil
1/2 cup diced red onion
1/2 cup white wine
1/2 cup heavy cream
2 sticks of unsalted butter (cut in to cubes)
1 shot Tequila
Juice of 1 lime
salt and pepper to taste

Heat a small sauce pan over medium heat and add oil. Add onion and cook until translucent. Deglaze pan with wine and reduce by 1/2. Add cream, lower heat and reduce by 1/2. Stir in butter, a bit at a time,over low heat, until all is used and the sauce thickens. Stir in Tequila and lime juice. Season with salt and pepper.




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