Try this Chipotle Cream Sauce By Chef Zeke Lambert recipe, or contribute your own.Suggest a better description
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 (638g)|
|Recipe Makes: 1|
|Calories from Fat: 1318 (86%)|
|Amt Per Serving||% DV|
|Total Fat 146.4g||195 %|
|Saturated Fat 83.2g||416 %|
|Monounsaturated Fat 48.3g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 489.1mg||150 %|
|Sodium 207.7mg||7 %|
|Potassium 1109.8mg||29 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 45.5g|
|Protein 12.5g||18 %|
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Calories per serving: 1527
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