| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | Chipotles | |
| 2 | tb | Minced shallots |
| 1 | tb | Olive oil |
| 1 | tb | Butter |
| 2 | tb | Flour |
| 1/2 | ts | Dried sage |
| 1 | ts | Dried thyme |
| 1 | c | Milk |
| 2/3 | c | Chicken broth (turkey drippings) |
| 1/4 | c | Cream |
| 1 | ts | Salt |
INSTRUCTIONS
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@maine.com>
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