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April 25, 2024 #Entries

Margarita Sauce (seafood)

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30 Minutes


  • 4 tablespoons unsalted butter
  • 3 tablespoons diced white onion
  • 1 teaspoon whole black pepper
  • 1 garlic clove
  • ¼ laurel leaf
  • 2 tablespoons flour
  • 2 cups of broth of mussels, shrimps and lobsters
  • 3 units of clean squid chopped in rings
  • 3 units of cooked and chopped cubed locos
  • ½ cup of sea shrimp tails
  • ½ cup of steamed and shucked mussels
  • ½ cup shucked and cleaned clams
  • 12 units of cleaned raw or canned clams
  • 1 cup milk cream.
  • Step 1 - Melt a tablespoon of butter in a saucepan. Sweat the onion with the garlic, pepper and bay leaf.
  • Step 2 - Add the flour and stir with a wooden spoon without letting it take color. Add the cold broth and stir vigorously with a whisk. Cook for 5 minutes over low heat, season with salt. Set aside.
  • Step 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.
  • Step 4 - Finally, add the rest of the cold butter and mix until completely incorporated.
  • Step 5 - Add salt and sprinkle a little chopped parsley.
  • Step 6 - Traditionally, this sauce is served with grilled sea bass. It can be accompanied with rice.