Chipotle Cream Sauce
Recipe: #21608
November 03, 2015
Categories: Sauce, Peppers, Gluten-Free Low Carbohydrate, No Eggs, Vegetarian, Wine, Spicy, Kosher Dairy, more
"Source: Bon Appetit April, 1988. Yield 3 3/4 cups"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (47.2 g)
- Calories 112.2
- Total Fat - 11.5 g
- Saturated Fat - 7.1 g
- Cholesterol - 35.4 mg
- Sodium - 84.6 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.2 g
- Sugars - 0.3 g
- Protein - 0.8 g
- Calcium - 16 mg
- Iron - 0.1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
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.
Step 2
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.)
Tips
No special items needed.
0 Reviews
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