In a large skillet, heat the olive oil.
Add the onions and garlic, stir or toss, add tequila and flame.
Add the orange juice and reduce volume by half.
Add the cream and reduce volume by half.
Cut the butter into cubes and add one at a time while stirring with a whisk until all the butter is incorporated.
Allow the sauce to boil for a few seconds. Pour into a bowl or other container.
Do not leave the sauce in the hot skillet because it will continue to cook and may separate.
Allow the sauce to cool slightly, add the cilantro, orange zest and orange sections.
2 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
1/2 cup red onion, finely diced
3 ounces gold tequila
1/2 cup fresh squeezed orange juice
1/2 cup heavy whipping cream
1/2 pound unsalted butter
1 teaspoon fresh orange zest, no white pith
4 tablespoons fresh cilantro, chopped
1/2 cup mandarin orange sections