Changing things up on Thanksgiving may trouble the traditionalists at the table, but Buttermilk Poblano Sauce is just what your turkey needs! I was wow-ed and so pleased with the results of this easy, mellow, “big girl” sauce! 15 minutes of prep time and 15 minutes of cooking time is all it takes to get the sauce on the table. It can sit alongside the traditional gravy and cranberries, but I guarantee that your guests will be amazed at its subtle complexity. K2.0 served it at our Friendsgiving last week, and it got a unanimous thumbs up!
Follow the directions, below. We were so busy cooking that day, we never snapped a photo of just the sauce. It’s a lovely sage green color, with little bits of roasted Poblano chilies floating within. It’s only a touch spicy, with smokey notes and a creamy texture. Nutrition stats are on point, too!
Buttermilk Poblano Sauce
- 2 large Poblano peppers
- 3 Tbsp unsalted butter divided
- 1/2 Cup yellow onion diced
- 1.5 Cups unsalted vegetable stock warmed and divided
- 1 Tbsp all-purpose flour
- 2 Tbsp low-fat buttermilk
- ground white pepper to taste
- If you have a gas stove, use kitchen tongs and hold one pepper directly above the gas flame. Cook until blackened; 4-6 minutes. Repeat with the other pepper. Place peppers in a bowl and cover tightly with plastic wrap. Let chiles steam for 10 minutes. OR – Roast the Poblano chiles under the broiler, turning often, until charred.
- Using plastic wrap or gloves, cover your hands and rub the skin of the peppers to remove as much of the blackened skin as you can. (It won't all come off.)
- Remove and discard stems and seeds. Finely dice one of the peppers, cut the other into strips, and set aside, separately.
- Melt one Tbsp of butter in a medium skillet. Add onion and pepper strips. Cook 4 minutes over medium high heat, until onion is soft.
- Meanwhile, warm vegetable stock in a saucepan on low.
- Combine onion/pepper mixture and one-half of the warmed stock in a blender and process until smooth; about 30 seconds.
- Add the other 2 Tbsp of butter in the same skillet over medium heat. Whisk in flour, and reduce heat to low. Cook, whisking constantly, until mixture is golden brown. (About 3 minutes.)
- Increase heat to medium. Add onion/pepper purée and remaining 1C warmed stock, and cook, whisking constantly, until thick enough to coat the back of a spoon.
- Reduce heat to low, add buttermilk and diced chili. Simmer gently to let flavors meld; about 2 minutes.