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Sonora Cafe Chipotle Cream Sauce



  • 12 dried chipotle chiles
  • 1 teaspoon shallot, stemmed and minced
  • 1/2 teaspoon garlic, minced
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup dry white wine
  • 2 cups whipping cream
  • 1/2 cup onion, diced
  • 1/2 teaspoon cornstarch, dissolved in 2 teaspoons water
  • 1 tablespoon fresh rosemary, minced
  • 1 1/4 teaspoons freshly ground pepper


  1. Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes.
  2. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
  3. Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir for 2 minutes.
  4. Add wine and boil until reduced by half.
  5. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes.
  6. Taste, adding more chipotle paste if desire.
  7. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead.)
  8. Cool completely.
  9. Cover and refrigerate.
  10. Re-warm before using.

Makes 3 3/4 cups.

Posted by LladyRusty at Recipe Goldmine 1/13/2002 3:20 pm

Source: Sonora Cafe, Los Angeles, California - Bon Appetit April, 1988

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