---------- Recipe via Meal-Master (tm) v8.02
       Title: Chipotle Cream Sauce
  Categories: None
       Yield: 1 servings
      12    Dried chipotle chiles -
       1 ts Shallot - minced
     1/2 ts Garlic - minced
       1    Stick unsalted butter (1/2
       1 c  Dry white wine
       2 c  Whipping cream
     1/2 c  Onion - diced
     1/2 ts Cornstarch dissolved in 2
            tsp of water
     1 tb Fresh rosemary - minced
   1 1/4 ts Freshly ground pepper
   Bring large pot of water to boil.  Add chiles and boil until
   tender, about 15 minutes.  Drain, reserving 1/4 cup cooking
   liquid. Puree chiles with 1/4 cup cooking liquid in blender.
   Strain through sieve. Set aside. Melt butter in heavy large
   skillet over medium heat.  Add 1 tablespoon chipotle paste,
   onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
   Add wine and boil until reduced by half. Add cream and boil
   until reduced to thin sauce consistency, stirring occasionally,
   about 10 minutes.  Taste, adding more chipotle paste if desire.
   Add cornstarch mixture and boil 1 minute, stirring constantly.
   (Can be prepared 1 day ahead.  Cool completely.  Cover and
   refrigerate. Rewarm before using.) Makes 3-3/4 cups. Use with
   Crab Enchiladas with Chipotle Cream Sauce. Recipe from Sonora
   Cafe, Los Angeles, California. Source: Bon Appetit - April, 1988
   Converted by MMCONV vers. 1.10