Pepper-Corn Cream Sauce

Name: Pepper-Corn Cream Sauce
Ingredients: ¼ cup minced shallots; 1 tablespoon olive oil; 2½ cups rich Vegetable Stock or Chicken Stock; 2½ cups rich Vegetable Stock or Chicken Stock; 1 cup dry white wine; 1 teaspoon seeded and minced serrano chile; Kosher or sea salt and freshly ground pepper; Drops of fresh lemon or lime juice; Drops of fresh lemon or lime juice; 1 cup heavy (whipping) cream; ½ cup finely diced red, yellow, or poblano chiles, or a combination; ½ cup finely diced red, yellow, or poblano chiles, or a combination; ½ cup finely diced red, yellow, or poblano chiles, or a combination; ½ cup fresh sweet corn kernels (1 medium ear), or frozen corn kernels; ½ cup fresh sweet corn kernels (1 medium ear), or frozen corn kernels; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper

Preparation info

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

1 tablespoon olive oil
¼ cup minced shallots
1 teaspoon

Sauce
Gluten-free

Method

In a medium saucepan, heat the olive oil and sauté the shallots and chile until soft but not brown. Add the wine and stock, bring to a boil, and reduce the liquid by half. Add the cream and continue to boil until reduced to a light sauce consistency. Stir in the diced chiles and corn. Season to taste with salt, pepper, and drops of lemon juice. Keep warm.