Try this Chipotle Cream Sauce #2 recipe, or contribute your own.
Suggest a better descriptionDate: 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
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 8 | ||
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Calories: 199 | ||
Calories from Fat: 170 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 32.2mg | 1 % | |
Potassium 167.5mg | 4 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.3g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
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