Habanero Cream Sauce

Course Sauce

Keyword Habanero Pepper

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 259kcal

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.