Go Back
vanilla pots de crème with lime tequila sauce

Lime Tequila Sauce

adapted from Epicurious.com
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Sauce


  • 1/3 cup organic sugar
  • 1 Tablespoon organic cornstarch
  • 1 cup filtered water
  • 1 Tablespoon unsalted butter
  • 1/3 cup freshly squeezed lime juice from about 1 1/2 limes
  • 2 teaspoons tequila


  • In a heavy bottomed saucepan, whisk together the sugar and cornstarch. Add the water and cook over medium heat, stirring constantly with a silicone spatula.
  • Once the mixture has boiled and thickened (but not darkened too much into a caramel), remove from the heat and stir in the butter.
  • Add the lime juice and tequila and whisk it together.
  • Allow to cool completely before using. If it's not thick enough once it's cooled, you can try heating it in the microwave for 30-second intervals until it's thickened more. (But then you'll have to let it cool again before using.)
  • Store in an airtight container in the refrigerator for up to 2 weeks.