Habanero Cream Sauce

Wicked creamy heat…

Now here’s a hearty sauce that’ll wake you right up! Habanero cream sauce can bring life to all sorts of dishes, from drizzling it on top of enchiladas to flavoring a hearty soup. Try it, too, on pasta or simply as a sauce topping for fresh vegetables like broccoli or cauliflower. Careful when handling habanero peppers: they pack a punch and can lead to serious chili burn. Wear gloves, particularly while removing the seeds. 

Habanero Cream Sauce

4.54 from 50 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 to 2 habanero peppers more = hotter, destemmed, quartered, and seeded
  • 1 teaspoon minced garlic
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • Salt and pepper to taste


  • Melt the butter over medium heat in a large saucepan.
  • Place the habanero quarters and garlic in the butter and sauté for approximately 3 minutes to flavor the butter.
  • Add the flour, stir to combine for 30 seconds.
  • Add the heavy cream and sugar.Continue to stir while bringing to a boil and the sauce thickens.
  • Lower heat and slowly add the chicken broth, stirring continuously, until the sauce reaches the thickness you prefer.
  • Remove the sauce from the heat and let it cool to room temperature. Remove the habanero quarters, then pour the sauce into a sealable container or serving bowl.


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See more of our spicy sauces…

UPDATE NOTICE: This post was updated on January 20, 2021 to include new content. It was originally published on January 2, 2016.