SPICY CILANTRO SAUCE 


2 tablespoons unsalted butter 
1 small onion, diced 
2 - 3 tablespoons dried cilantro 
2 jalapeno peppers, chopped with seeds 
2 tablespoons ground cumin 
2 cups chicken stock or canned broth 
3/4 cup heavy cream 
2 egg yolks 
3 tablespoons palm sugar or brown sugar 
1/4 cup red wine vinegar 
Salt and freshly ground black pepper 
2 tablespoons vegetable oil 
1 tablespoon fresh lime juice 

Make the sauce by melting butter in a skillet. Cook onion until soft and golden, about 10 minutes.  Add cilantro, jalapeno peppers, and cumin, lower heat and cook for 5 minutes.  Add chicken stock. Turn heat to high and cook until liquid is reduced by half. 

Add cream and return to a boil.  Remove from heat.  Puree in a blender, strain, and return to heat. 

Whisk egg yolks, sugar, and vinegar together in a small bowl.  Pour one cup pureed sauce into egg mixture to temper.  Then combine egg mixture and puree, and cook over low heat, stirring constantly, until sauce is thick and smooth.  Keep warm. 

This sauce is especially good on chicken dishes.

©2001 Private Major of the Army