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Chipotle Cream


1/2 cup heavy cream
grated zest of 1 lemon
juice of 2 lemons
1 tsp minced fresh thyme
1 tablespoon sour cream
1 tablespoon minced canned chipotle in adobo
1 tsp minced challot

Serve with grilled fish or meats.

Pour cream into a bowl and whisk in the remaining ingredients until the cream begins to froth.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.