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Add a photoServings: 8
Ingredients
- 6 x Shallots, peeled and roasted
- 1 lrg Carrot, peeled and diced
- 1 x -(up to)
- 2 Tbsp. Vegetable oil
- 2 x -(up to)
- 4 x Chipotles en adobo
- 1/4 c. White wine
- 3 c. Heavy cream or possibly use half cream and half chicken stock to equal 3 c.
Directions
- Sautee the carrot in oil til tender. Add in the shallots,chipotles and wine and simmer for 1 minutes. Add in the cream, raise the heat, and reduce by half.
- Place the mix 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 possibly on mashed potatos, and with grilled chicken.
- If you sub chicken stock for some of the cream, then add in the stock first, reduce by half(on high heat) then add in the cream, and reduce mix to 1 or possibly 11/4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 8 servings | |
| Calories 195 | |
| Calories from Fat 177 | 91% |
| Total Fat 20.07g | 25% |
| Saturated Fat 10.62g | 42% |
| Trans Fat 0.09g | |
| Cholesterol 62mg | 21% |
| Sodium 23mg | 1% |
| Potassium 67mg | 2% |
| Total Carbs 2.22g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.49g | 0% |
| Protein 1.0g | 2% |
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