Chipotle cream sauce #2

Yield: 8 Servings

Measure Ingredient
6 \N Shallots; peeled and roasted
1 large Carrot; peeled and diced (up to)
2 tablespoons Vegetable oil (up to)
4 \N Chipotles en adobo
¼ cup White wine
3 cups 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@...

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 half<on high heat> then add the cream, and reduce mixture to 1 or 1

¼ cups.

CHILE-HEADS DIGEST V2 #301

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

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