Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 21, 2007 08:05 PM


Tomorrow night I am serving chiles en nogada to my girlfriend, who will be coming home after a two week absence. I am going all out... homemade tortillas, black bean puree, strawberry tart.

The chiles en nogada is an interesting chile relleno recipe that mixes the sweet and savory. The sauce on top is a dairy sauce which I have just made according to the recipe. It contains milk, farmer cheese, walnuts, nutmeg, cinnamon, salt and sugar.

Unfortunately, although I followed the recipe to the letter, the sauce really is too thin... it is no different in consistency than milk. I want it to be thicker so that it will coat the chiles rather than just spill off of them.

Question: how do I thicken this sauce? I thought about adding flour or heating it with cornstarch, tapioca or arrowroot, but it seems like all of these will add an off flavor, although I'm not sure about that. I also thought about heating the liquid gently to evaporate water, but this doesn't seem like it would work.

Any experienced cooks out there who can help me?

Thanks a million!!

  1. Click to Upload a photo (10 MB limit)
  1. Would a roux do the trick? Take equal parts butter and flour. Heat in a saucepan, cook out the raw flour taste, and then add the sauce a bit at time until everything is incorporated. Bring to a boil, then cool. Any mac and cheese recipe will also explain the technique. By the way, the recipe sounds very interesting, wish I wasn't starting the South Beach diet tomorrow! Best of luck...

    1. I really do not think a little cornstarch would affect the taste. I find arrowroot sometimes to have a metallic twang. So really easy. Sounds like a great meal.

      1. Powdered potatoes can work and taste is pretty good,thats what I use when I'm lazy or if i'm out of corn starch or flour.Roux sounds like an ok option.

        1. Yeah, I would probably go the cornstarch route if it was me.

          1. The recipes that I see on line either use a small amount of evaporated milk, or melted cream and goat cheeses. Others use a mixture of heavy cream and sour cream, thinned just a bit with milk.