sauce

Chipotle Cream

Name: Chipotle Cream
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: about 480 ml (2 cups)
Ingredients: 230 ml (1 cup) heavy cream; 300 ml (1¼ cups) whole milk; 0.75 can chipotle in adobo, pureed (~170g); 230 ml (1 cup) yellow onions, julienned; 230 ml (1 cup) mushrooms, sliced; 2 tsp corn starch; 2½ tbsp water; 9 g butter; 2 tsp canola oil; 1 tsp salt

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Prep

15 minutes

Cook

50 minutes

Total

1 hr 5 min

Serves

about 480 ml (2 cups)

Chipotle cream sauce with mushrooms in a wide skillet

Smoky, rich, and savory, a chipotle cream sauce loaded with sautéed mushrooms and onions. Thick enough to coat pasta or enchiladas, warm enough to smell like something serious.

Ingredients

230 ml (1 cup) heavy cream
300 ml (1¼ cups) whole milk
0.75 can chipotle in adobo, pureed (~170g)
230 ml (1 cup) yellow onions, julienned
230 ml (1 cup) mushrooms, sliced
2 tsp corn starch
2½ tbsp water
9 g butter
2 tsp canola oil
1 tsp salt

Instructions

1
Combine milk, heavy cream, and chipotle puree in a large stock pot. Simmer over low heat for 30 minutes, stirring occasionally.
2
In a separate pan, heat oil and butter together over medium-high heat. Add onions and mushrooms and cook until deeply golden, about 20 minutes.
3
Whisk corn starch and water together until smooth.
4
Whisk the corn starch mixture into the simmering cream to thicken it.
5
Add the sautéed onions and mushrooms to the cream.
6
Season with salt.
7
Simmer for another 5 minutes, then remove from heat.

Cook's Note

Get the onions and mushrooms golden brown before adding them to the cream, pale, barely-cooked vegetables make the sauce taste flat. They should be deeply colored and smell sweet before they go in.

Best Served With

Over chicken, pasta, or enchiladas. Also good as a base sauce for a rice bowl.

Why This Recipe Works

Corn starch thickens the cream quickly without the long reduction time flour needs. The chipotle goes in early so it has 30 minutes to mellow into the dairy instead of tasting raw and sharp. Golden mushrooms and onions add savory depth that keeps the cream from tasting plain.

Make It Yours

Add a handful of roasted poblano strips for a green chile cream
Use half the chipotle amount for a milder, more versatile sauce
Stir in a handful of fresh thyme leaves for an herby note
Add a splash of dry white wine before the cream for more complexity

Leftover Strategy

Keeps refrigerated 4 days. Reheat gently on low heat with a splash of milk if it's too thick. Stir constantly to prevent scorching.

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Pairing

A medium-bodied white wine like Chardonnay works with the cream base. Or a cold lager if you're keeping it casual.