Margarita Sauce

INGREDIENTS

• 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.

INSTRUCTIONS

• 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.