Serrano Cream Sauce
Serrano cream sauce is a rich, creamy sauce made with serrano peppers, heavy cream, garlic, and butter. It has a smooth texture with a mildly spicy kick, balancing heat with a velvety finish. Often blended for consistency, it enhances dishes with its bold yet creamy flavor.
Equipment
- Saucepan
- Knife
- Chopping board
- Spoon
- Measuring cups
- Whisk
Ingredients
- 2-3 serrano peppers seeds removed for a milder sauce, seeds left in for extra heat
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup heavy cream
- ¼ cup sour cream for a tangy twist
- ½ cup chicken or vegetable broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar to balance the heat
- Salt and black pepper to taste
- ¼ cup fresh cilantro chopped (optional, for garnish)
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the seeded (or unseeded for more heat) serrano peppers to the pan. Sauté for 2-3 minutes until the peppers soften slightly.
- Melt the butter in the pan with the sautéed ingredients. Sprinkle in the all-purpose flour, stirring continuously to form a roux. Cook for about 1 minute until the mixture is lightly browned.
- Gradually whisk in the chicken or vegetable broth, ensuring a smooth consistency. Allow the mixture to simmer for 2 minutes, thickening slightly.
- Lower the heat and stir in the heavy cream, sour cream, and sugar. Let the sauce simmer for 5-7 minutes, stirring frequently, until it reaches the desired thickness. Season with salt and black pepper to taste.
- For a smoother texture, use an immersion blender directly in the saucepan or transfer the sauce to a blender. Blend until the sauce reaches your preferred consistency.
- Remove the sauce from the heat. Garnish with chopped fresh cilantro if desired. Serve warm over your chosen dish.