Margarita sauce is an indispensable classic in Chilean cuisine, known for its irresistible flavor and its ability to enhance any seafood dish. Its creamy texture and unparalleled smoothness make it a perfect choice for those looking to add a touch of sophistication to their preparations.
We invite you to immerse yourself in the art of Chilean gastronomy by preparing this delicious margarita sauce, a recipe that will not only delight your palate, but will also be the perfect accompaniment to enjoy in good company. Let's get to work!
Ingredients for margarita sauce recipe
- 4 tablespoons unsalted butter.
- 3 tablespoons diced white onion.
- 1 teaspoon whole black pepper.
- 1 unit of garlic clove.
- ¼ Laurel leaf.
- 2 tablespoons of flour.
- 2 cups of broth of mussels, shrimps and locos.
- 3 units of clean squid chopped into rings.
- 3 units of cooked and chopped cubed locos.
- ½ cup of sea shrimp tails.
- ½ cup of steamed and flaked mussels.
- ½ cup shucked and cleaned clams.
- 12 units of clean clams, raw or canned.
- 1 cup milk cream.
Instructions for preparing margarita sauce
- Melt a tablespoon of butter in a saucepan. Sweat the onion with the garlic, pepper and bay leaf.
- Add the flour and incorporate with a wooden spoon without letting it take color. Add the cold broth and stir vigorously with the help of a whisk. Cook for 5 minutes over low heat, season with salt. Set aside.
- Separately, sauté the squid with half a tablespoon of butter in a saucepan, add the seafood and the reserved sauce. Add the cream, cook until it takes consistency.
- Finally, add the rest of the cold butter and mix until completely incorporated.
- Add salt and sprinkle a little chopped parsley.
- Traditionally, this margarita sauce is served with grilled sea bass. It can be accompanied with rice.