Chipotle cream sauce #1
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Chipotle cream sauce #1
  Sauces    Creams  
Last updated 6/12/2012 1:14:58 AM. Recipe ID 44118. Report a problem with this recipe.
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      Title: Chipotle cream sauce #1
 Categories: Sauce
      Yield: 15 Servings
 
     12    Dried Chipotle chiles;
           -stemmed
    1/2 c  Unsalted butter
    1/2 c  Onion; diced
      1 tb Fresh rosemary; minced
  1 1/4 ts Freshly ground pepper
      1 ts Shallot; minced
    1/2 ts Garlic; minced
      1 c  Dry white wine
      2 c  Whipping cream
    1/2 ts Cornstarch dissolved in:
      2 ts Water
 
  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 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.
  
  Recipe from Sonora Cafe, Los Angeles, California.
  




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Recipe ID 44118 (Apr 03, 2005)

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