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.
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.
- 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.
See the whole Christmas Breakfast 2011 menu here.