Chipotle Cream for Fish Tacos

By mahto

Ingredients

• 2 tablespoons butter
• 2 tablespoons minced shallots
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 3 tablespoons dry white wine
• 1 cup sour cream, at room temperature (microwave for 30 seconds)
• 1 chipotle chile in adobo, pureed
• salt
• white pepper, to taste

Preparation

Step 1

Melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes.

Reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle.

Simmer for a couple of minutes to heat through and season to taste with salt and white pepper.

Serve over chicken and/or pasta; makes about 2 servings.

For an interesting twist, substitute vodka for the wine.