Recipes

In a saucepan, sauté the onions and garlic in the olive oil. When the onions are translucent, add the white wine. Saute for one minute and then add the chicken stock. Mix together and when the liquid comes to a boil, thicken with the roux (butter & flour mixture). Add the half & half and the chipotle peppers. Then blend the mixture together using the hand blender or food processor. Cool down and use for past entrée.

To make roux, melt the butter and stir in the flour. Continue to cook for approx 3 minutes while continuously stirring. Let cool and slowly add roux while whisking the sauce