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Chipotle Gravy

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2 chipotle peppers
2 tablespoons shallots; minced
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
1/2 teaspoon dried sage
1 teaspoon dried thyme
1 cup milk
2/3 cup chicken broth or turkey drippings
1/4 cup cream
1 teaspoon salt

Rinse chilies. Pour boiling water over them and let sit for 1 hour. Puree them with 2-4 Tbs. of the water. Sauté the shallots in the oil. Add flour and cook until lightly browned. (Roux) Stir in herbs and slowly whisk in milk and broth. Simmer 5 minutes and add cream. Simmer 15 minutes. Add chipotle puree and salt. Simmer 5 minutes. Posted to the BBQ List by Kit Anderson - - - - - - - - - - - - - - - - - - NOTES : From "Chipotle Chile Cook Book" by McMahan. ISBN 1-881656-03-9

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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