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. This is wicked, creamy heat.
Careful when handling habanero peppers: they pack a punch and can lead to serious chili burn. Wear gloves, particularly while removing the white membrane holding the seeds. It’s where much of the capsaicin (the compound that’s behind the heat) is within the pepper. We do recommend reading up on treating chili burn prior to handling any extra-hot (or higher) chili pepper.
Like this recipe? Check these out too:
- Peach Habanero Sauce: Habs work very well with peaches, and this sauce makes a perfect pairing with chicken or pork.
- Homemade Hoisin Sauce: Of course, many Chinese dishes are made better with hoisin sauce, but it’s also a secret weapon come BBQ season.
- Spicy Romesco Sauce: Smoky, nutty, and earthy, this romesco sauce is so tasty with fish.
Habanero Cream Sauce
- 2 cups heavy cream
- 1 cup chicken broth
- 1 habanero pepper add a second for a hotter sauce, de-stemmed, 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.