Recipe: Habanero Pesto Cream Sauce (not Chevy's)

HABANERO PESTO CREAM SAUCE

3 cups tightly packed cilantro leaves
6 cloves garlic
3 habanero chilis, seeded, pithed
3/4 cup olive oil
1/2 cup butter
1/3 heaped cup flour
14 oz (1 can) chicken broth
1 tsp chicken stock
1/4 tsp cayenne pepper
2 egg yolks
1/4 cup half and half
1/2 lb sharp cheddar cheese, grated
1 oz parmesan cheese, grated
1 oz blue cheese, crumbled or grated
1 2/3 cups milk

Combine the garlic and chiles in a blender or food processor and blend into a smooth paste.

Add the cilantro leaves and olive oil in slowly, a little at a time until the mixture turns into a mixture that is a consistent dark green in color and about the consistency of thick oil. You do not need to add all the oil and cilantro if it takes this form before you used it all up.

In a bowl beat the egg yolks and half and half until mixed.

Melt the butter in a saucepan, do not allow to brown. When melted add the flour a little at a time. Mix thoroughly until the butter is taken up and formed into little balls of dough. Add more flour if necessary.

Stir in the chicken broth and stock and bring the mixture to a boil. Simmer until thickened (approximately 5-10 minutes), stirring occasionally.

Add the milk slowly to the sauce (1/4-1/2 cup at a time). Allow the sauce to come to a boil between each addition.

Add the cheddar cheese and taste as you go to make sure it doesn't become too strong. Do not allow the sauce to settle and burn on the bottle of the pan. Stir along the bottom of the pan. If it does begin to stick, remove or reduce from the heat.

Add the parmesan and blue cheeses. Taste as you go. If the flavor is too bland add more blue, if too strong, add parmesan.

Stir in the egg mixture and Cayenne and reduce heat to low, stirring to make sure it doesn't burn. Slowly stir in the chile mixture. The pesto should be a light green color. Taste as you add. You do not need to add the entire mixture if it would overpower the sauce.

Source: FLG Beta Recipe Site