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Chipotle Cream Sauce #2

Yield: 8 Servings

Ingredients and directions for this recipe

6 Shallots; peeled and roasted
1 lg Carrot; peeled and diced
1 -(up to)
2 tb Vegetable oil
2 -(up to)
4 Chipotles en adobo
1/4 c White wine
3 c Heavy cream or use half
-cream and half chicken
-stock to equal 3 cups

Date: Sun, 21 Apr 96 11:57:10 PDT

From: puppet2@ibm.net

From the cookbook Hot Spots by Dave DeWitt:

Sautee the carrot in oil til tender. Add the shallots,chipotles and wine
and simmer for 1 min. Add the cream, raise the heat, and reduce by half.
Place the mixture in a blender/food processor and puree. Strain the sauce,
season with salt and serve.

This sauce is good with most grilled meats, in or on mashed potatos, and
with grilled chicken.

If you sub chicken stock for some of the cream, then add the stock first,
reduce by halfon high heat then add the cream, and reduce mixture to 1 or
1
1/4 cups.

CHILE-HEADS DIGEST V2 #301

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

See also:
Previous recipe Chipotle Cream Sauce #1
Next recipe Chipotle Cream Sauce By Chef Zeke Lambert

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Goat Cheese Burgers
S'mores Pizza (sweet Treat)