| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Sauce |
15 |
Servings |
INGREDIENTS
| 12 |
|
Dried Chipotle chiles; stemmed |
| 1/2 |
c |
Unsalted butter |
| 1/2 |
c |
Onion; diced |
| 1 |
tb |
Fresh rosemary; minced |
| 1 1/4 |
ts |
Freshly ground pepper |
| 1 |
ts |
Shallot; minced |
| 1/2 |
ts |
Garlic; minced |
| 1 |
c |
Dry white wine |
| 2 |
c |
Whipping cream |
| 1/2 |
ts |
Cornstarch dissolved in: |
| 2 |
ts |
Water |
INSTRUCTIONS
Bring large pot of water to boil. Add chiles and boil until tender, about
15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4
cup cooking liquid in blender. Strain through sieve. Set aside.
Melt butter in heavy large skillet over medium heat. Add 1 tablespoon
chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2
minutes. Add wine and boil until reduced by half. Add cream and boil until
reduced to thin sauce consistency, stirring occasionally, about 10 minutes.
Taste, adding more chipotle paste if desire. Add cornstarch mixture and
boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool
completely. Cover and refrigerate. Rewarm before using.) Makes 3-3/4 cups.
Use with Crab Enchiladas with Chipotle Cream Sauce.
Recipe from Sonora Cafe, Los Angeles, California.
Source: Bon Appetit - April, 1988
Syd.Bigger@salata.com (Syd Bigger)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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