Chipotle gravy

Yield: 1 Servings

Measure Ingredient
2 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@...>

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