| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 6 |
|
Shallots; peeled and roasted |
| 1 |
lg |
Carrot; peeled and diced |
| 1 |
tb |
Veg. oil; up to 2 |
| 2 |
|
Chipotles en adobo; up to 4 |
| 1/4 |
c |
White wine |
| 3 |
c |
Heavy cream OR use half cream and half chicken stock to equal 3 cups |
INSTRUCTIONS
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.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Nov
22, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“When God ordains, He sustains.”