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

Conscience is that faculty in me which attaches itself to the highest that I know, and tells me what the highest I know demands that I do. It is the eye of the soul which looks out either toward God or toward what it regards as the highest authority. If I am in the habit of steadily facing toward God, my conscience will always introduce God’s perfect law and indicate what I should do. The point is, will I obey? I have to make an effort to keep my conscience so sensitive that I walk without offense. I should be living in such perfect sympathy with God’s Son that in every circumstance the spirit of my mind is renewed. The one thing that keeps the conscience sensitive to Him is the habit of being open to God on the inside. When there is any debate, quit. There is no debate possible when conscience speaks.

Oswald Chambers

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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