Piment d'Ville Chile Cream
This simple cream sauce is one of our favorites and is the first thing I cooked using Piment d'Espelette at the Boonville Hotel. It is a great alternative to gravy and is lovely over roasted potatoes, steaks, and chicken. Heck! Put it on everything! I know I do.
While the steps are easy to follow, it is incredibly easy for the cream to boil over when it is simmering. Keep an eye on it and a whisk in the pot. If it starts to boil over, turn the heat off immediately and whisk the mixture to calm it down a bit.
1 shallot, diced
2 tsp Piment d'Ville
1/2 cup dry white wine
1 1/2 cups heavy cream
In a small or medium saucepan, combine shallot, Piment d’Ville and white wine. Over medium heat, bring to a boil and cook until reduced by half. Turn off heat and let mixture cool for a few minutes.
Whisk in heavy cream and simmer on low until cream has thickened to your desired sauce consistency. Add salt to taste, and even a bit more Piment d’Ville if you think it is lacking.
When ready to serve, gently reheat sauce over medium heat. Serve by the large spoonful.