Instructions: Sautee the carrot in oil til tender. Add the shallots,chipotles and wine and simmer for 1 min. Add the cream, raise the heat, and reduce by half. Place the mixture in a blender/food processor and puree.

Strain the sauce, season with salt and serve.

This sauce is good with most grilled meats, in or on mashed potatos, and with grilled chicken.

If you sub chicken stock for some of the cream, then add the stock first, reduce by half(on high heat) then add the cream, and reduce mixture to 1 or 1 1/4 cups.

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