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Buttermilk Poblano Sauce

Course: Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 73kcal
Author: Food & Wine magazine, Nov. 2019
A smokey Southwest sauce makes any meal special!
Print Recipe


  • blender


  • 2 large Poblano peppers
  • 3 Tbsp unsalted butter
  • 1/2 Cup yellow onion
  • 1.5 Cups unsalted vegetable stock
  • 1 Tbsp all-purpose flour
  • 2 Tbsp low-fat buttermilk
  • ground white pepper


  • Use kitchen tongs and hold peppers directly above the gas flame. Cook until blackened; 4-6 minutes. Place peppers in a bowl and cover tightly with plastic wrap. Let chilies steam for 10 minutes. OR - Roast the Poblano chilies under the broiler, turning often, until charred.
  • Using plastic wrap or gloves, rub the skin of the peppers to remove as much of the blackened skin as you can.
  • Remove and discard stems and seeds. Finely dice one of the peppers, cut the other into strips, and set aside, separately.
  • Melt 1 Tbsp of butter in a medium skillet. Add onion and pepper strips. Cook 4 minutes over medium high heat, until onion is soft.
  • 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. (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.


Calories: 73kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 11mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 45mg | Calcium: 18mg | Iron: 1mg