Sunday, May 22, 2011


A very flavorful variation on one of the mother sauces.  For an even easier option, just add the pureed chipotle, the lime juice and cilantro to a good quality mayonnaise.

2 Tbsp chopped shallots
¼ cup dry white wine
¼ cup orange juice
3 egg yolks
1 cup melted unsalted butter
1 tsp pureed chipotle in adobo
1 Tbsp lime juice
1 Tbsp chopped fresh cilantro
Salt and freshly ground black pepper

In a small saucepan, combine the shallots, white wine, and orange juice.

Bring to a boil and cook until reduced to 2 tablespoons.

Remove from the heat and cool.

In the top of a double boiler over simmering water, whisk the egg yolks and wine reduction until ribbons start to form.

Whisking constantly, drizzle in the melted butter a bit at a time until all is added and an emulsion forms.

Remove from the heat.

Add the chipotle, lime juice, and cilantro, whisking to incorporate.

Adjust seasoning to taste with salt and pepper.

Cover and keep warm until ready to serve.

Makes 4 to 6 servings.

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