While we created this salsa (sauce) to go with roasted chicken enchiladas it has made its way on to the table with more than a few other dishes, not all of them Spanish or Central & South America in origin. It is versatile beyond its easy scope and we know you’ll find many recipes to enhance by its addition. There are many versions of Salsa Crema, and in fact, we alter this one to go with various cuisine profiles. This is a basic recipe for your collection. Please feel free to be creative and make it your own by additions of your favorite ingredients.
- 2 tbsp. butter + 1 tbsp. olive oil
- 2 tbsp. all purpose flour
- pinch salt
- 1/2 cup heavy cream
- 3/4 c. organic chicken broth
- (vegetable broth may be substituted)
- 1/2 c. sour cream
- Melt butter together with olive oil over a medium heat
- Add flour and salt, stir and cook briefly. DO NOT BROWN
- Add cream, chicken broth all at once, stirring to combine
- Continue to cook and stir until sauce thickens and is smooth… if too thick, add a bit more broth, if a little lumpy, stir a little longer and more vigorously.
- Add sour cream and stir to smooth and combine
- Serve immediately or keep warm in a wide mouth thermos until ready to serve.
Note: Over fish, add chopped fresh dill frond; over vegetables add a dash of white pepper and/or Dijon mustard. Over fried/baked potatoes add a sprinkle of extra sharp cheddar and a pinch of fresh nutmeg (just a few ideas for starters).
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