Margarita Sauce Recipe

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

1. Melt a tablespoon of butter in a saucepan. Sweat the onion with the garlic, pepper and bay leaf.
2. 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.
3. 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.
4. Finally, add the rest of the cold butter and mix until completely incorporated.
5. Add salt and sprinkle a little chopped parsley.
6. Traditionally, this margarita sauce is served with grilled sea bass. It can be accompanied with rice.