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 Chipotle-Sour Cream Sauce.
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.
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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
- 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.