Chipotle-Sour Cream Sauce is nice creamy sauce with a smoky chipotle kick. It’s great over eggs for a fancy brunch or over potatoes for dinner. It’s easy to make and so delicious!
No butter. No egg yolks. Some veggies in it. And, it’s super tasty! with just the right kick of smokey chipotle spice. I used my favorite kitchen tip of chipotle paste. It’s so much easier to use than chopping up a whole chipotle and not knowing what to do with the rest of the can.
I wanted to make something like Hollandaise Sauce, but with a kick, and well, maybe a little lighter in calories. So, I came up with this Sour Cream Chipotle Sauce.
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Sauce with a spicy kick!
That’s not Hollandaise sauce on the eggs Benedict, that’s Chipotle–Sour Cream sauce
This recipe makes a mild sauce (which was perfect for Christmas, as the moms don’t really do spicy). You can up the chipotle paste if you’d like it hotter; 1 teaspoon would probably get you a really nice medium-high spicy kick.
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Chipotle-Sour Cream Sauce Recipe
Chipotle – Sour Cream Sauce
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/2 teaspoon chipotle paste
- 2 tablespoons all-purpose flour
- 1/2 cup low-sodium vegetable broth homemade preferred
- 1 cup sour cream
- 2 tablespoons milk
- pinch of salt and pepper
- Heat the oil in a heavy saucepan over medium-high heat. Add onion and cook until it begins to brown, about 7-10 minutes, stirring occasionally. Add chipotle paste and continue to cook for another minute until it becomes fragrant. Add the flour and cook for at least 2 minutes, stirring constantly. The flour will brown slightly.
- Whisk the broth into the roux. Stir as the sauce thickens, remove from heat, add sour cream and milk. Season with salt and pepper.
- Blend in blender until smooth. If your sauce is too thick, add more milk by a teaspoon at a time. Rewarm gently in the saucepan, but do not boil, as the sauce will break. Taste for salt and pepper.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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That looks delish! Thank you so much for sharing at Taking A Timeout Thursday. Hope to see you again this week!
This looks quite nice – do you think it would work if I subbed the sour cream with coconut yogurt and the wheat flour with tapioca flour?
Thanks for linking up with Make Ahead Mondays!!
Oh, I think it would be lovely with coconut yogurt. I would love to use yogurt in my cooking, but the husband doesn’t really care for it. And, I’m sure the tapioca flour would work. Before you try that, it might be fine leaving out the flour altogether and leaving out the milk (the flour thickens it and the milk thins it, so they kind of cancel each other out). Thanks for the comment!