Chipotle cream sauce #1

15 Servings

Ingredients

Quantity Ingredient
12 Dried Chipotle chiles; stemmed
½ cup Unsalted butter
½ cup Onion; diced
1 tablespoon Fresh rosemary; minced
1¼ teaspoon Freshly ground pepper
1 teaspoon Shallot; minced
½ teaspoon Garlic; minced
1 cup Dry white wine
2 cups Whipping cream
½ teaspoon Cornstarch dissolved in:
2 teaspoons Water

Directions

Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving ¼ cup cooking liquid. Puree chiles with ¼ cup cooking liquid in blender. Strain through sieve. Set aside.

Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes.

Taste, adding more chipotle paste if desire. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Makes 3-¾ cups.

Use with Crab Enchiladas with Chipotle Cream Sauce.

Recipe from Sonora Cafe, Los Angeles, California.

Source: Bon Appetit - April, 1988 Syd.Bigger@... (Syd Bigger)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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