Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1.00 tablespoon | olive oil |
| ½ cup | roasted poblanos; peeled, seeded, |
| 1 \N | ; and chopped |
| ½ cup | roasted onions; peeled and chopped |
| 2.00 tablespoon | minced shallots |
| 1.00 tablespoon | minced garlic |
| 1 \N | emerils essence; see * note |
| 3.00 cup | chicken stock |
| ¼ cup | melted semi-sweet chocolate |
| 3.00 tablespoon | heavy cream |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a sauce pan, heat the olive oil. When the oil is hot, saute the poblanos, onions, shallots, and garlic, for 2 to 3 minutes. Season with Emeril’s Essence. Stir in the stock, bring to a boil and cook over high heat for 15 minutes. Whisk in the chocolate and cream, continue simmering for 2 minutes. Remove from the heat and puree in a blender. Return sauce to the heat and season with salt and pepper.
This recipe yields 2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2304 broadcast 02-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-07-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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