Creamy Chipotle Sauce

"A simple, creamy and smoky sauce to accompany Stuffed Mexican Chicken Medallions, "Recipe #318316". Tip: Store chipotle pepper-adobo sauce puree in freezer-ready, sealable plastic bags, pressing the puree flat in the bags before freezing. Break off pieces to use whenever you need to add some smoky heat. Use 1-2 teaspoons of the puree in this recipe. From St. Louis chef Coby Arzola."
 
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Ready In:
20mins
Ingredients:
6
Yields:
2 cups sauce
Serves:
8
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ingredients

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directions

  • In medium saucepan, melt butter over medium-high heat. Whisk in flour and garlic.
  • Whisking constantly, gradually add milk; bring to a boil. Reduce heat and continue to cook, stirring frequently until thickened.
  • Remove from heat and stir in chipotle puree and salt to taste. Serve with Stuffed Mexican Chicken Medallions.

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Reviews

  1. I had this sauce in Mexico and fell in love with it! We like a little more heat, so used 1 more teaspoon of chipotle and another teaspoon of salt. It is sooooo good. I'm planning Eggs Benedict with this sauce :). Yum.
     
  2. Excellent Sauce!!! I've used it on Pork Chops, Chicken, even as a salad dressing!
     
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