Chipotle gravy
1 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>