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Habanero Cream Sauce


 Ingredients:

Minced Habanero (to taste)
1/4 cup white wine (sauvignon blanc)
3 tbps shallot, minced
3 large cloves garlic, minced
1 tbsp salted butter
1 tsp balsamic vinegar
1/4 cup cream 
Optional:
    All purpose flour (to thicken)
    Salt (to taste)
    Black pepper (to taste)

Steps:
  1. Deglaze your pan (yes, you do this after cooking your protein and/or veggies) with the white wine, and make sure that heat is reduced to low
  2. Add the habanero, shallot, and garlic
  3. Sauté until the wine has thickened up some on the veggies
  4. Add the butter, keep sauteéing until the butter has melted and mixed thoroughly
  5. Add the vinegar and stir thoroughly (I recommend using a whisk)
  6. Add the cream and turn off the burner; continue to whisk vigorously
  7. After 60-90 seconds, remove pan from the heat, continuing to whisk and adding in a little flour here and there until you've reached the consistency you desire



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