Name: Chipotle Cream Sauce #2
Ingredients: 6 Shallots; peeled and roasted; 1 lg Carrot; peeled and diced (up to); 2 tb Vegetable oil (up to); 4 Chipotles en adobo; 1/4 c White wine; 3 c Heavy cream or use half cream and half chicken stock to equal 3 cups

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Sauce	8	Servings

INGREDIENTS

6		Shallots; peeled and roasted
1	lg	Carrot; peeled and diced (up to)
2	tb	Vegetable oil (up to)
4		Chipotles en adobo
1/4	c	White wine
3	c	Heavy cream or use half cream and half chicken stock to equal 3 cups

INSTRUCTIONS

Date: Sun, 21 Apr 96 11:57:10 PDT
From: puppet2@ibm.net
From the cookbook Hot Spots by Dave DeWitt:
Sautee the carrot in oil til tender. Add the shallots,chipotles and wine
and simmer for 1 min. Add the cream, raise the heat, and reduce by half.
Place the mixture in a blender/food processor and puree. Strain the sauce,
season with salt and serve.
This sauce is good with most grilled meats, in or on mashed potatos, and
with grilled chicken.
If you sub chicken stock for some of the cream, then add the stock first,
reduce by half<on high heat> then add the cream, and reduce mixture to 1 or
1
1/4    cups.
CHILE-HEADS DIGEST V2 #301
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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