Piment d'Ville Chile Cream

This simple cream sauce is sure to be a favorite. 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
½ cup white wine
1 ½ cups heavy cream

In a small 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. 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. 

Here's the wine, shallot, and Piment reducing. 

Just after adding the heavy cream. 

Here's the sauce once it is finished. 

Serve with roasted chicken and crispy potatoes.