Recipe: Chipotle Cream Sauce

From April 1988 Bon Appetit Magazine
(The entire recipe was: Crab Enchiladas with Chipotle Cream Sauce)

Chipotle Cream Sauce

12 dried Chipotle Chilies, stemmed
1/2 cup (1 stick) unsalted Butter
1/2 cup diced Onion
1 Tablespoon fresh Rosemary, minced
1 1/4 teaspoons freshly ground Pepper
1 teaspoon minced shallot
1/2 teaspoon minced Garlic
1 cup dry White Wine
2 cups Whipping Cream
1/2 teaspoon Cornstarch dissolved in
2 teaspoons Water

Bring large pot of water to boil. Add chilies and boil until tender, about 15
minutes. Drain, reserving 1/4 cup cooking liquid. Puree chilies 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 desired. Add cornstarch mixture and boil 1 minute, stirring constantly.
(Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm
before using.)