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Add a photoServings: 12
Ingredients
- 12 x Dry Chipotle chiles, stemmed
- 1/2 c. Unsalted butter
- 1/2 c. Onion, diced
- 1 Tbsp. Fresh rosemary, chopped
- 1 1/4 tsp Freshly grnd pepper
- 1 tsp Shallot, chopped
- 1/2 tsp Garlic, chopped
- 1 c. Dry white wine
- 2 c. Whipping cream
- 1/2 tsp Cornstarch dissolved in:
- 2 tsp Water
Directions
- Bring large pot of water to boil. Add in chiles and boil till tender, about 15 min. Drain, reserving 1/4 c. cooking liquid. Puree chiles with 1/4 c. cooking liquid in blender. Strain through sieve. Set aside.
- Heat butter in heavy large skillet over medium heat. Add in 1 Tbsp. chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 min. Add in wine and boil till reduced by half. Add in cream and boil till reduced to thin sauce consistency, stirring occasionally, about 10 min.
- Taste, adding more chipotle paste if desire. Add in cornstarch mix and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cold completely. Cover and chill. Rewarm before using.)
- Makes 3-3/4 c..
- Use with Crab Enchiladas with Chipotle Cream Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 158 | |
| Calories from Fat 133 | 84% |
| Total Fat 15.13g | 19% |
| Saturated Fat 9.49g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 10mg | 0% |
| Potassium 52mg | 1% |
| Total Carbs 2.15g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.44g | 0% |
| Protein 0.62g | 1% |
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