Chipotle Cream Sauce
6 shallots, peeled and roasted
1 large carrot, peeled and diced
1 tablespoon vegetable oil
2 chipotles en adobo
1/4 cup white wine
3 cups heavy cream
Saute the carrot in oil til tender. Add the shallots, chipotles and wine and
simmer for 1 minute. Add the cream, raise the heat and reduce by half. Place the
mixture in a blender or food processor and puree. Strain the sauce, season with
salt and serve. This sauce is good with most grilled meats, in or on mashed
potatoes and with grilled chicken.
