Recipe courtesy of Bill Atwood of The Red Pheasant Inn in Dennis.


  • 3–4 tablespoons buttermilk
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1 chipotle pepper in Adobo sauce


  1. Prepare sauce two days before you want to use it. Combine heavy cream and buttermilk in a saucepan and warm to 95°F. Place in a glass jar, top with lid and leave in a warm place for 24–36 hours to give the sauce a pleasant tang.
  2.  To a blender add the buttermilk and cream with the chipotle pepper. Blend and then strain immediately. Adjust salt and pepper. Pour back into the glass jar and refrigerate for 24 hours to get to a yogurt-like consistency.

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