12 Dried chipotle chiles -
1 ts Shallot - minced
Stemmed
1/2 ts Garlic - minced
1 Stick unsalted butter (1/2
1 c Dry white wine
Cup)
2 c Whipping cream
1/2 c Onion - diced
1/2 ts Cornstarch dissolved in 2
tsp of water
1 tb Fresh rosemary - minced
1 1/4 ts Freshly ground pepper
More?
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
Converted by MMCONV vers. 1.10
-----
