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Chipotle Cream Sauce

Yield: 1 Servings

Ingredients and directions for this recipe

12 Dried chipotle chiles -
1 ts Shallot - minced
Stemmed
1/2 ts Garlic - minced
1 Stick unsalted butter (1/2
1 c Dry white wine
Cup)
2 c Whipping cream
1/2 c Onion - diced
1/2 ts Cornstarch dissolved in 2
1 tb Fresh rosemary - minced
ts Water
(40 min left), (H)elp
1 1/4 ts Freshly ground pepper
More?

Bring large pot of water to boil. Add chiles and boil until tender,
about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree
chiles with 1/4 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 (40 min left), (H)elp, More? 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 3-3/4
cups. Use with Crab Enchiladas with Chipotle Cream Sauce.

See also:
Previous recipe Chipotle Cream Cheese Spread
Next recipe Chipotle Cream Sauce #1

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