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Jerk Cream Sauce



  • 2 1/2 cup heavy cream
  • 1 tablespoon jimmy’s jamaican jerk marinade (recipe follows)
  • 2 teaspoon worcestershire sauce
  • 1/2 teaspoon roasted garlic puree (recipe follows)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon hungarian paprika
  • 1/4 teaspoon spanish paprika
  • 1/4 teaspoon chile powder
  • 1/8 teaspoon angel dust cajun seasoning (recipe follows)
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoon unsalted butter, chilled and cut in pieces
  • Preparation

    Baking Directions:

    Combine all ingredients in a medium saucepan over high heat.  When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally for 15 minutes.  Strain the sauce through a fine mesh strainer, return it to the saucepan and stir in the butter.  Set aside.