Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Chipotles |
2 tablespoons | Minced shallots |
1 tablespoon | Olive oil |
1 tablespoon | Butter |
2 tablespoons | Flour |
½ teaspoon | Dried sage |
1 teaspoon | Dried thyme |
1 cup | Milk |
⅔ cup | Chicken broth (turkey drippings) |
¼ cup | Cream |
1 teaspoon | Salt |
Rinse chiles. Pour boiling water over them and let sit for 1 hour. Puree them with 2-4 Tbl of the water. Saute the shallots in the oil. Add flour and cook until lightly browned. (Roux) Stir in herbs and slowly whisk in milk and broth. Simmer 5 minutes and add cream. Simmer 15 minutes. Add chipotle puree and salt. Simmer 5 minutes.
>From "Chipotle Chile Cook Book" by McMahan. ISBN 1-881656-03-9 Posted to bbq-digest V4 #18
Date: Sat, 26 Oct 1996 11:54:36 -0500 From: Kit Anderson <kit@...>