6 shallots, peeled and roasted
1 lg carrot, peeled and diced
1 TBSP veg. oil -- (1 to 2)
2 chipotles en adobo -- (2 to 4)
1/4 cup white wine
3 cups heavy cream OR use half cream and half chicken stock to equal 3 cups
Sautee the carrot in oil til tender. Add the shallots,chipotles and wine and simmer for 1 min. Add the cream, raise the heat, and reduce by half. Place the mixture in a blender/food processor and puree. Strain the sauce, season with salt and serve.
This sauce is good with most grilled meats, in or on mashed potatos, and with grilled chicken.
If you sub chicken stock for some of the cream, then add the stock first, reduce by half then add the cream, and reduce mixture to 1 or 1 1/4 cups.
As always, the amount of chipotles would be to your own taste or to the amount you've got left over in the l'il can!
From: Hot Spots by Dave DeWitt: Chef Zeke Lambert
Would be mighty good with those Smoked Scallops too! (instead of the Tarragon Cream Sauce)