• E7655dd78dfbc276756d0a3aa73c1b3b

Chipotle Cream Sauce

Submitted by Jeff Englund Serve over bed of fettuccine and top with Bacon Wrapped Shrimp or pair with anything else that needs dipping.

Serves 4people
1 1/2
cups milk
1 1/2
cups heavy cream
cup aged parmesan, shredded (or other hard, sharp cheese such as Irish Cheddar or Asiago)
tbls butter
egg yolks
tsp chipotle powder (add more to taste)
cup frozen peas
cup mushrooms, sliced
cloves garlic, chopped
tbls olive oil
salt and pepper to taste
In a medium saucepan, melt butter over medium heat and then add milk and cream. Bring to a light boil, when small bubbles just begin to form, and then turn off heat. Stir in shredded cheese until melted and thoroughly combined.
Separate egg yolks into a small mixing bowl. Ladle in a small amount of the hot cream mixture and whisk to temper the eggs. Add to the pot of sauce and continue to whisk to prevent the yolks from cooking into a solid mass. Stir in chipotle powder and then cover pot to retain heat
Heat olive oil in a skillet over medium-high heat. Add garlic and fry briefly, and then add mushrooms. Cook until soft and then add frozen peas. Sprinkle with a pinch of salt and pepper, and stir until peas are hot and cooked through, about 3 to 5 minutes. Stir vegetable mix into prepared cream sauce.

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