Exotic Tamales - Part 7 of 7 - Jalapeno Butter Sauce

         Yield: 2 1/2 cups
Categories: Mexican, Sauces

1 c Champagne 1 Shallot; minced 1/2 c Cream 2 c Butter; cut into pieces Minced jalapeno (See Note) In a small saucepan, reduce the champagne and shallots to 1/4 cup. Add the cream and reduce by half. Turn the heat to low and add the butter a little at a time, then add the jalapeno. Heat the sauce over low heat, but do not boil vigorously. Note: The amount of minced Jalapeno depends on how hot the jalapeno is and how hot you want the sauce. Start with 1/2 tsp. and work up. Busted and entered for you by: Bill Webster