Yield

Enough sauce for 2–4 portions of protein

Ingredients

• 2 tablespoons butter (or chicken fat)
• 1–2 fresh jalapeños, thinly sliced
  (seeded for mild, unseeded for more heat)
• 1 small shallot, finely minced (optional)
• 1 small clove garlic, finely minced (optional)
• 3/4 to 1 cup heavy cream
• Kosher salt, to taste
• White pepper or black pepper, to taste
• Optional:
• 1–2 teaspoons lemon juice or white wine
• Pinch smoked paprika or ground coriander
• Chopped cilantro or scallions for finishing

Method

1. Extract Jalapeño Flavor
2. Melt butter in a small saucepan over medium‑low heat.
3. Add jalapeños (and shallot/garlic if using).
4. Cook gently 3–5 minutes, stirring, until softened and aromatic.

5. Do not brown.

6. Build the Sauce

7. Add heavy cream and stir to combine.
8. Bring just to a gentle simmer.

9. Reduce heat and cook 5–8 minutes until lightly thickened.

10. Season

11. Season with salt and pepper.
12. Add any optional acid or spices now.

13. Taste and adjust.

14. Finish

15. Remove from heat once the sauce coats a spoon.
16. Sauce should be smooth and glossy, not boiling.

How to Use

• Spoon over already cooked proteins.
• For brief marrying, add protein to sauce for 30–60 seconds only, then remove.
• Avoid boiling with protein in the sauce.

Notes

• Jalapeño flavor is extracted into the fat; the sauce coats rather than absorbs.
• Excellent with sous‑vide chicken thighs, lobster tails, pork chops, or roasted vegetables.
• Reheats gently over low heat; do not boil.

Keto Notes

• Naturally low‑carb.
• Heat comes from peppers, not sugar.
• Richness replaces flour‑based thickeners.