W Chipotle Cream Sauce

U.S. Metric Ingredients

■ Procedure

2 2 Whole, dried chipotle chiles

1. Combine the stock and chiles in a saucepot.

2. Bring to a slow simmer. Simmer until reduced by three-fourths.

12 fl oz 375 mL Heavy cream

3. While the stock is reducing, place the cream in a second saucepot and reduce by one-third.

to taste to taste Salt to taste to taste White pepper

Per 1 ounce:

Calories, 110; Protein, 1 g; Fat, 11 g (93% cal.); Cholesterol, 45 mg; Carbohydrates, 0 g; Fiber, 1 g; Sodium, 20 mg.

4. Stir the reduced cream into the reduced stock. If necessary, adjust the consistency of the sauce by reducing a little more to thicken or adding fresh cream to thin. The sauce should be about the thickness of heavy cream. The consistency will depend on the gelatin content of the stock and the fat content of the cream.

5. Season to taste with salt and white pepper.

6. Strain. Discard the chiles.

Variations

White stock, chicken stock, or vegetable stock may be substituted for the brown stock.

Herb Cream Sauce

Use white stock or chicken stock instead of brown stock. Omit the chiles. Add chopped fresh herbs (such as parsley, tarragon, chervil, basil) as desired to the sauce after straining.

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