In a saucepan, over medium heat, add the oil. When the oil is hot, add the
onions and saute for 1 minute. Add the corn, garlic and chili pepper.
Season with salt and pepper. Saute for 2 minutes. Add the cream and bring
the liquid to a simmer. Simmer, over medium heat for 6 to 8 minutes, or
until the cream reduces by one-fourth. Using a hand-held blender, puree the
sauce until smooth. Season the sauce with salt and pepper.
This recipe yields about 2 1/2 cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse
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